Here’s what you need:
- 10 Meyer lemons
- ½ cup salt
- Water that has been boiled and cooled (sterile)
Clean the skins of the lemons. I used lemons from my tree, so they are organic and not treated with pesticides. If you can’t find organic, please be sure to thoroughly clean the lemon skin.
Trim the end off both ends of each lemon. Quarter each lemon, slicing them about half way down, keeping them attached at the bottom of the lemon.
Pour salt into the cavity of each lemon.
Place some salt into the bottom of the jar. Place the cut lemon upside down into the mason jar. With a spoon push as much of the juice out of the lemon as possible.
Next, pour another tablespoon of salt on top of the lemon and repeat the process until the jar is completely filled with lemons. The jar should be pretty full with lemon juice from the lemons.
Next, bring water to a boil on the stovetop. Pour the boiled/cooled water into the jar to fill it to the top.
Secure the lid and let it sit in a cool dark place for about a week. Be sure to periodically shake it to rotate the lemons in the jar.
After the week is up, store the jar in the refrigerator and let them marinate for another 4 weeks before using. Keep in the fridge and use as you would lemons.
TIP: When using preserved lemons, you want to only use the peel. Be sure to wash the peels to remove the excess salt. Discard the pulp.