Quick Pickle Friday: Lemons
Preserved lemons can pack a punch in a wide variety of savory and sweet dishes. The citrus skin adds a zing and decorative garnish to salad dressings, desserts, braises, grilled meats, fish, soups, stews, and so much more!
1-pint mason jar
3-4 Meyer lemons; more as needed
1/2 cup kosher salt
Sterilize the Jar: Bring a large pot of water to the boil, and submerge your mason jar and its lid separately. Allow to sit in boiling water for 10 minutes. Remove from water and place on a clean kitchen towel. Allow to air dry before adding salt and lemons.
Preserve the Lemons: Slice the lemons on both ends, exposing just the pith. Quarter from the top to within 1/2 inch of the bottom. Sprinkle salt on the exposed flesh, then reshape the fruit. Place 1 tbsp of salt on the bottom of the mason jar. Pack in the lemons and push them down, adding 1 tbsp of salt in between layers. This will release the lemon juice to cover the lemons. If the juice released isn’t enough to cover, add some extra lemon juice until covered. Allow the lemons to sit for 30 days, shaking the jar about once a day to make sure everything is nicely distributed. After thirty days, your preserved lemons will be ready to go!