Instructions
- Step 1: Pour salt into jar Pour the kosher salt into the bottom of the jar.
- Step 2: Cut lemon up Cut one end off of the lemon. Then make a vertical cut down the center, from the cut end to the bottom of the lemon. Do not cut through the middle of the lemon, or else it will separate. Repeat 3 more times.
- TIP: Your lemon will be segmented, but still attached at one end.
- Step 3: Spoon salt on lemon Spoon more salt all over the lemon, including between each segment.
- TIP: Any lemon will work for preserving, but the delicate flavor of Meyer lemons makes them perfect for this process.
- Step 4: Stuff lemon into jar Stuff the lemon into the jar. Repeat the process, filling the jar with lemons.
- Step 5: Top off with juice Top off the jar with lemon juice and then seal the jar. Shake it up and store it in your refrigerator.
- Step 6: Let sit before using Turn the jar over every few days to distribute the salt. Allow the lemons at least three weeks to cure before serving.
- Step 7: Serve Remove a lemon, rinse off the salt, and serve it with Moroccan and Middle Eastern dishes or as a yummy addition to pesto. Be creative with your culinary adventures and be prepared for friends to ask your secret.
- FACT: The lemon is believed to have originated in China or India, where it has been grown for about 2,500 years.
You Will Need
- 1/2 c. kosher salt
- 8-10 lemons
- Juice of one lemon
- Moroccan and Middle Eastern dishes
- Equipment:
- Sterilized quart-size glass jar
- Meyer lemons (optional)
