Special equipment: Quart-sized mason
yield: makes 1 quart, active time 10
minutes, total time 3 weeks
1 1/2 pounds Meyer
lemons (approximately 8 lemons
1/2 cup sea salt
1 cup lemon juice
Wash Meyer lemons
well. Trim away both ends
of lemons. Cut them into 4 quarters leaving the connected at the bottom by
about half an inch of fruit.
Pour 1 tablespoon of
salt into the bottom of the jar.
Hold cut lemon over
the jar, spill 1/2 tablespoon of salt into the cut. Rub it around to moisten.
Place lemon into the jar.
Repeat previous step
for remaining lemons, packing them tightly into the jar.
Let jar of salted
lemons sit overnight.
The next day, open
the jar and wiggle the lemons to see if you can pack them any more tightly.
They should have
released more juice during the night, but it may not yet be enough to cover the
fruit. Add additional lemon juice to cover.
Place jar in a cool
spot that's out of the way of direct sunlight. Check every day for 2-3 weeks,
pressing fruit down so that the lemons remain submerged.
When rinds are soft, place jar in the refrigerator and use. They will
keep at least 6 months in cold storage.