This recipe is a snap, all you need are 2 Meyer lemons, course salt (I use Kosher) and a canning jar, that’s it!
2 small to medium Meyer lemons
3/4 cup course salt
1 canning jar
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!
Naturally gluten-free, vegan + plant-based
Keywords: farm-to-table, plant based, gluten-free, portland, when life gives you lemons, Mediterranean diet