Preserved Meyer Lemons

Try them in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.

• Ready In: 576 hrs
• Yields: 6 lemons

Ingredients

• 6  meyer lemons
• 1⁄3 cup kosher salt
• 2⁄3 cup  meyer lemon juice (from about 5 lemons)

Directions

1. Scrub the lemons and dry well. Quarter lemons lengthwise, leaving 1/2 inch at the bottom intact.
2. Toss fruit with the salt and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press lemons to fit.
3. Add the lemon juice and any remaining kosher salt. Seal jar tightly and shake to combine.
4. Let stand at room temperature for 3 days, shaking jar each day.
5. Trasfer to refrigerator for 3 weeks until rinds are soft.
6. They can be refrigerated for at least 3 months. Rinse before using.