Preserved Lemons
By: Tree-Ripe Fruit Co.
20 Minutes
Prep Time
Cook Time
1 Week 20 Minutes
Total Time
12
servings
Ingredients
- 4-6 whole Meyer lemons
- 1 ½ cups Meyer lemon juice (about 8-12 lemons)
- ½ cup Kosher salt
Preparation
- Rinse and scrub clean the Meyer lemons.
- Cut 4-6 lemons lengthwise but stopping ½ inch before the end keeping the lemon intact. You will need enough cut lemons to fill a 1 quart canning jar.
- Generously rub and pack salt into the flesh of the lemons.
- Place coated lemons in a jar and cover with the Meyer lemon juice. Seal and refrigerate.
- Shake once a day for 1 week to agitate the lemons in the juice mixture.
- Refrigerate for about 4-6 weeks until lemons have softened and are glossy. Keep refrigerated for up to 6 months.
- To use, remove from refrigerated jar as needed.
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