Though there are about 100 things to do today, one of them had to be preserved lemons. Whether I’m putting them into my most favorite ever pasta dish or making some Lemon Poppy-seed Cake, I simple love the taste, texture and smell of them.
All said – I had to try this recipe when I stumbled upon it. What I didn’t realize is that preserved lemons are Meyers lemons, not the typical ones you think about. They really do smell different, a little more flowery, and the rind is thinner. I can see why they are the preferred chef’s lemon for chicken, cheesecake and more.
They are incredibly easy to make, and cost effective. A quick google search shows that tiny jars can go as high as $13.00. I picked up 2 bags of 5 lemons each at Shaws for $2.50 a bag. Regular lemons were .59 cents each. I was already ahead. The only other items you need are canning jars and canning salt which are both cheap. These would be great to make in pint jars and give as gifts, or do as an experiment with kids.
Delicious Preserved Meyers Lemons
- For liter jar – approximately 10-14 lemons packed tight (there will be room at the top)
- A couple cups of canning salt do not use table salt
- Large bowl for salt
- Large canning jar (liter)
Cut your lemons in half, and then in half again and remove as many seeds as you can easily.
Put a heap of salt in the bowl, a cup or two. Put the lemons in, one at a time, and pack with salt. Be gentle, you don’t want to break the skins and release juices.
Finally, pack them tightly, but not enough to break them the juices out (too much, you want a little) of them, into the jar. Over time they will start to break down. Every day you’ll want to gently turn the jar over, and then back again. This allows movement. Don’t shake it – you don’t want to create air bubbles. They will be ready once the juices have completely covered the lemons – most recipes say about 3 weeks. Keep on the counter for a few days and then put into the fridge.
Make sure to keep these in the fridge, and enjoy in any lemon dish your heart desires. You can use just the juices when in need, or, pull a whole lemon piece out and dice it up – rind and all. Just follow whatever recipe you’re using them in. Most likely you’ll need to rinse these off pretty good though! These should keep for up to a year in the fridge, but in my house they won’t last that long.