Salt Cured Lemons

12 or more Meyer or other lemons, scrubbed clean
Sea salt
fresh lemon juice as needed

Slice lemon into 8th leaving the bottom connected.

Stuff the lemon with sea salt. Really work it in there. Stuff into sterilized jars, layer salt in between packed lemons. Fill the jar and make sure the lemons are covered by a layer of salt and juice. You’ll need to squish them a little so juice comes out to cover them.

Seal and set in the kitchen counter for a month, shaking and turning once a day. The lemons are ready to use when rind is soft. You can store them in the fridge for 6 months.

Always rinse lemons before use. More commonly the rind will be used in recipes (mince it), but the flesh can be used as well. The salt can be used in fish and chicken recipes. Also think cocktails.

Try this:

2 preserved lemons

2 tablespoons dijon mustard

1/4 cup honey

1 garlic clove

salt and pepper

In the cuisinart, blend in some olive oil until it gets to the consistency of mayonnaise. Dip veggies in it with some humus or spread on some sammy’s.

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  1. Pingback: Kumquat Marmalade | The Beef Jar

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