This is my second attempt at preserved lemons. The first time I tried them, a couple of years ago, I didn’t use an air-tight jar and I wound up with moldy lemons. It was nasty. I wasn’t ready to try them again, except that my grocery store has Meyer lemons right by the entrance and I impulse bought a million of them (ok, fine, it was 7) and I knew that if I made myself lemon bars while The Boyfriend is out of town I would eat all of them and he has been on a beach in Costa Rica for 6 days and I have been lazing around enjoying the springtime (code for just eating and drinking and lazing) and my bod’ did not need a whole batch of meyer lemon bars.
Which is a long, over-sharing way to explain that I made myself a couple jars of preserved lemons this weekend. And I really hope they aren’t going to wind up moldy. And if they don’t wind up moldy, I’m going to use them a lot in the near future. So if you’re fanatically cooking along with Leighto-Greato (ehrm, I’m looking at you Antti), go ahead and take a risk and make a jar or two of these preserved lemons. We can touch base in a couple of weeks about what we’re going to do with them…
- 7 Meyer lemons
- ¼ c. kosher salt
- Slice lemons as thinly as you can and layer them with salt in an air-tight container, like a lidded jar. When you get to the larger bits at the ends, squeeze the juice into the jars. Save them for a week or so in a cool, dark place (mine are in the fridge). The lemons are ready when the peels are soft. Rinse before using, and use on everything.