I have been wanting to try preserving lemons for some time, but, like a hundred other things I’d like to do or make, I often get distracted and I forget.
It’s not like preserving lemons is hard or time consuming. It’s not. In fact its dead easy and takes all of about 5 minutes. On a recent grocery outing I saw some organic Meyer lemons on sale at our local grocery store. I have never bought them before, but thought that there’s no time like the present to learn how to preserve lemons.
I didn’t know what I was going to do with them until my Chatelaine showed up in the mail. Just in time to remind me of the benefits and simplicity of preserving them.
All I needed was 1 large jar. That’s it? Easy. Well, not that easy. All the digging, searching and scouring led to nothing but 3 small jars and 1 with no lid! Nice. I must remember to put cleaning out my tupperware draw on the “to do” list. That and my “kitchen tool” drawer. They’re shameful really. But I digress…
Since all I had was 3 small jars available, I was going to be able to make 3 different kinds! Who would of thought that my mad rummage through the cupboard for jars and trying to find lids would end up being such a plus? So I made a simple one first, just lemons and salt. Another one with bay leaves and the last jar was a mix and match of Meyer lemons and pink grapefruit with cinnamon. We’ll see how they all turn out. The best part is that I’ll be able to create all kinds of fun recipes to use them in.
I used Himalayan Pink Salt, but there’s no requirement there. Use kosher if that’s what you have. I like cooking with the pink stuff because it helps balance my electrolytes after really sweaty workouts (Bikram yoga).
Preserved Meyer Lemons
- 5 lemons
- 1/2 cup Himalayan Pink Salt or kosher salt
Quarter 4 of the lemons. Coat each piece of lemon in salt. Place the pieces of lemon in a jar, pressing the pieces down and smooshing them to get the juices going. Juice the last lemon. Add the juice to the jar along with any remaining salt. Cover the jar with plastic wrap and screw on the lid. The plastic wrap will keep the lid from rusting. Gently shake the jar once a day for a week. That’s it!
Refrigerate for up to 6 months.
To use: Remove the pulp and pith. Finely dice or slice the peel and add to your favorite recipes. The lemon brine will be useful for dips, dressings and even cocktails.
Now what the heck to do with them? I had all these grand plans that I would sit down and look for recipes I could use them in, but alas….time gets away on us and I figured with all all of you out there, one on you must have a great recipe or idea for using preserved lemons. I’ve added a linky tool so you could share with all of us what you’ve done in the past with preserved lemons by entering the link of the post. No back link is required or rules, I’m just looking for ideas. If you’re not a blogger just tell me what you think I should do with these in the comment section. I’ve left the linky took open until the end of the month. I’m sure I have enough lemons to try out at least 10 recipes so I need YOUR help.
What the heck do I make with preserved meyer lemons?
I’m sharing this with Slightly Indulgent Tuesdays, Tasty Tuesdays Parade of Food, A Little Birdie Told Me, Fat Tuesdays, Savoring Every Bite with Citrus love, Gluten Free Wednesdays and Traditional Tuesdays.