| Preserved Meyer Lemons | | | | you squeeze them in together. How many you |
| Let me start by saying that the quantity of | | | | get in depends on the size of the lemons and |
| lemons vary based on the size and how juicy | | | | how adept you are at positioning them next to |
| they are. I made 2 quart jars and started with 18 | | | | each other. You should be able to get at least 6 |
| lemons and used them all plus 2 regular lemons to | | | | in. I did 2 jars and got 7 in one and 9 in the other. |
| fill the jars with juice. So plan accordingly. You do | | | | As you are putting in the lemons, add a few bay |
| not have to use Meyer lemons. Preserved lemons | | | | leaves and cinnamon sticks. If you wait until it's full |
| can be made quite successfully with regularly | | | | of lemons, you may not be able to get them in. I |
| available lemons. | | | | made one jar with both the cinnamon sticks and |
| Per Quart: | | | | the bay leaf and the other with just the bay leaf. |
| 12 Meyer Lemons | | | | Pour the liquid and the salt on the wax paper into |
| Kosher Salt | | | | the jar, adding another big pinch of salt to the top. |
| 2 Cinnamon Sticks | | | | Squeeze enough lemon juice from the remaining |
| 2-4 Bay Leaves | | | | lemons and add to the jar so that the lemons and |
| 1 clean quart canning jar with lid. A wide mouth | | | | liquid reach 1/2" from the top of the jar. Put on a |
| would be easier but a regular works as well. | | | | lid. Write a date on the jar. Every 12 hours, turn |
| Put 1 T salt into the jar. On a piece of wax paper, | | | | the jar upside down to distribute the salt and juice |
| quarter 6-8 of the lemons to 1/2" of the bottom | | | | among the lemons. After a week, refrigerate. You |
| so that you can open them up but do not | | | | can begin using after 3 weeks. They should keep |
| separate them into pieces. Keep them as one, but | | | | for a few months. |
| open, like a flower and put in a heap of the salt. | | | | To use, scrape off the pulp and cut the lemon |
| Close them back encasing the salt and the jar. | | | | peels into strips or whatever is required for your |
| Repeat, positioning them so that you can get as | | | | recipe. You eat the rinds and they are yummy! |
| many in as possible squeezing some juice out as | | | | |