Preserved Meyer LemonsMakes: enough to fill up a quart mason jar.
IngredientsThe beauty of a recipe like preserved lemons is that it’s not exact and is very scale-able, these are some roundabout numbers on how much you’ll need but you’re gonna have a better time if you eyeball it.
- 5-6 Meyer Lemons
- 1/3 cup Salt (Stick to kosher when you’re pickling/preserving)
- Whole Cloves
- Coriander Seeds
- Cinnamon Sticks
- Bay Leaves
DirectionsGet a sharp knife, a large mason jar, all your ingredients (sans lemon-juice), two medium-sized bowls, and a cutting board. Use as many or as few of the spices as you like; try a few different batches: spicy with urfa biber and cayenne, floral with lavender, or bitter with fenugreek. Mix spices into a bowl that’s easy to get to, you’ll be scattering them in throughout the process; put your salt in a bowl that you can easily grab a handful out of.
- Add a layer of salt on the bottom of your jar.
- Take a lemon and cut from the stem end (where the branch was) to the tip pausing at about an inch—do this twice to make quarters. Take a look at some of our pictures, you’re trying to get them to look like Demodogs (if you don’t know what that is, may I introduce you to Netflix?).
- Hold the lemon over the bowl and open it like petals of a flower in your hand, fill it with a handful of salt. Close it up and nestle it in the jar.
- Make a layer of lemons and scatter in some spices, repeat this process until you reach the top.
- Put a weight on top of the lemons, a plate or a slightly smaller mason jar filled with water will work fine. Leave overnight.
- The next day take the weight off, if your brine is below the top layer of lemons add lemon juice until they’re covered.
- Leave for 30 days at room temperature, checking from time-to-time that the lemons are pushed under the brine.