Preserved Meyer Lemons

I was testing out a new recipe and realized I was out of preserved lemons, so I quickly put up a jar. I always

thought preserving lemons required a lot of work, but was happily mistaken. The recipe is a snap, all you need are 2 Meyer lemons, course salt (I use Kosher) and a canning jar, that’s it!

First, wash your lemons and cut them into quarters. Next, using a clean canning jar, layer the salt and lemons to the top of the jar. Secure lid and refrigerate for 2 weeks shaking every few days to make sure the lemons are well mixed with the salt.

Once they are ready, you remove your desired amount, discard the flesh and rinse the bright yellow rind under cold water to remove the excess salt. Then you can chop them up and add them to salad dressings, grain salads or a topping for your favorite lunch or dinner. It’s a really great way to enjoy the sweet citrus flavor without adding any excess acid to your dish.

Enjoy! – Jon

Preserved Meyer Lemons

★★★★★

5 from 2 reviews

This recipe is a snap, all you need are 2 Meyer lemons, course salt (I use Kosher) and a canning jar, that’s it!

• Author: Jon Lagardere
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 jar

Ingredients

2 small to medium Meyer lemons
3/4 cup course salt
1 canning jar

Instructions

Cut Meyer lemons into quarters. Layer the lemons and cover with salt, repeat to the top of the jar. Secure lid on jar and store in your refrigerator for about 2 weeks. Shake every few days to make sure the salt is evenly distributed. Once ready to use, discard the flesh from the rind and rinse the bright yellow lemon under cold water to remove the excess salt. Chop into small pieces and add to salad dressings, grain salads or top your favorite lunch or dinner entree. Enjoy!

Notes

Naturally gluten-free, vegan + plant-based

Keywords: farm-to-table, plant based, gluten-free, portland, when life gives you lemons, Mediterranean diet