Preserved Meyer Lemons

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READY IN: 120hrs 15mins
SERVES: 48
YIELD: 48 pieces
UNITS: US

INGREDIENTS

Nutrition
  • 2 12 - 3
    lbs meyer lemons (10 to 12)
  • 23
  • 14
  • canning jar (pint, quart, your preference)
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DIRECTIONS

  • Blanch 6 Meyer lemons in boiling water 5 minutes.
  • When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar(s).
  • Squeeze enough juice from remaining lemons to measure 1 cup.
  • Add enough juice to cover lemons and cover jar(s) with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.
  • Cooks' note:
  • • Preserved lemons keep, chilled, up to 1 year.
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