Preserved Lemons

By: Tree-Ripe Fruit Co.

  • 4-6 whole Meyer lemons
  • 1 ½ cups Meyer lemon juice (about 8-12 lemons)
  • ½ cup Kosher salt
  1. Rinse and scrub clean the Meyer lemons.
  2. 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.
  3. Generously rub and pack salt into the flesh of the lemons.
  4. Place coated lemons in a jar and cover with the Meyer lemon juice. Seal and refrigerate.
  5. Shake once a day for 1 week to agitate the lemons in the juice mixture.
  6. Refrigerate for about 4-6 weeks until lemons have softened and are glossy. Keep refrigerated for up to 6 months.
  7. To use, remove from refrigerated jar as needed.