Preserves and Pantry
Traditional Preserved Meyer Lemons
Capture the fleeting winter citrus season with these salt-cured Meyer lemons, offering a complex, floral tang that standard lemons cannot match. This traditional fermentation method softens the rind into a buttery, aromatic condiment that elevates everything from slow-roasted meats to vibrant seasonal grain-free salads.
- Prep
- 20 min
- Serves
- 32
- Level
- Easy
- Per serving
- 5 kcal
Method
Thoroughly scrub the lemons and dry them completely. Sterilize a wide-mouth pint-sized glass jar and its lid.
Trim the small stem end off each lemon. Slice the lemon from the top down as if to quarter it, but stop about 1/2 inch from the base so the pieces remain attached at the bottom.
Open each lemon and generously pack the interior with salt (about 1 tablespoon per lemon).
Place a spoonful of salt at the bottom of the jar. Pack the lemons in one by one, pressing down very firmly with a wooden spoon or muddler to crush them and release their juices.
Tuck the bay leaves and peppercorns into the jar as you pack. Continue layering until all lemons are in and the jar is tightly packed.
If the natural juices do not completely cover the lemons, pour in the additional fresh lemon juice until they are fully submerged. Leave about 1/2 inch of headspace at the top.
Seal the jar and store it in a cool, dark place for 3 to 4 weeks. Shake or turn the jar every few days to distribute the salt and juice.
Once the rinds are soft and translucent, the lemons are ready. Move the jar to the refrigerator for long-term storage.
Notes
Always use organic lemons if possible, as you will be eating the rind which holds any surface treatments.
Ensure the lemons remain submerged in the brine; if they float, use a glass fermentation weight to hold them down.
Before using in a recipe, rinse the lemon segment under cold water to remove excess salt.
The flesh can be discarded for a cleaner flavor; the rind is the prized part of the preserve.
