Preserved Meyer Lemons
- Ready In:
- 576hrs
- Ingredients:
- 3
- Yields:
-
6 lemons
ingredients
- 6 meyer lemons
- 1⁄3 cup kosher salt
- 2⁄3 cup meyer lemon juice (from about 5 lemons)
directions
- Scrub the lemons and dry well. Quarter lemons lengthwise, leaving 1/2 inch at the bottom intact.
- Toss fruit with the salt and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press lemons to fit.
- Add the lemon juice and any remaining kosher salt. Seal jar tightly and shake to combine.
- Let stand at room temperature for 3 days, shaking jar each day.
- Trasfer to refrigerator for 3 weeks until rinds are soft.
- They can be refrigerated for at least 3 months. Rinse before using.
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RECIPE SUBMITTED BY
I am an American married to a Turkish chef who works in an Italian restaurant here in Chapel Hill...we both love Asian food of all kinds; currently I am teaching myself how to cook. So far so good!!!
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