I didn’t say I wouldn’t do it, I just thought I wouldn’t do it. But then I saw them sitting there. Seemingly unnoticed by the other Saturday morning shoppers.
So bright. So fragrant. Tender, yet unbruised.
Federal tax refund deposited, I just couldn’t help myself (I wish I could say this in reference to the lemons only).
Bagged, purchased, scrubbed, sliced, and salted. It’s that simple, folks.
Simply Salted Meyer Lemons
Ingredients:
- Meyer lemons
- kosher, pickling, or sea salt (a.k.a. salt with no additives)
- a sterilized glass jar
- patience
Directions:
Gently scrub the lemons to clean them. Remove both ends of each lemon and slice an “X” into each end without going through the fruit completely, meaning the lemons are essentially quartered but remain whole. Alternatively, you can cut them almost all the way through (but not) on just one end. No big deal either way; keeping them whole instead of making individual slices prevents them from floating above the juice.
Pour a layer of salt into the bottom of the sterilized jar (about 1/3 – 1/2 inch should do). Pour salt into each end of the lemon, then push it into the bottom of the jar to release its juice.
Repeat for each lemon, filling the jar to the top.
The juice should almost or completely cover the fruits; if necessary, juice some extra, unsalted lemons to cover. Finish with a tablespoon or so of salt on top; I used what remained in the glass bowl over which I salted the lemons.
Seal the jar and leave it on the counter for a few days; don’t forget to push down on the lemons each day to keep them submerged in juice. Then move the jar to the fridge; allow them to sit another three weeks to cure some more.
When they’re ready, you should rinse them off, remove any seeds, and scrape off the flesh before chopping them up. Most people use the rind only, but I’m sure there are ways to put that saliferous pulp to use as well. They should keep six months, at minimum.
But really, how does one incorporate these lovely lemons into un plat du jour? My thoughts are right in line with this lady: pasta, hummus, sauces and dressings… the possibilities are seemingly endless.
Campa
February 21, 2012
Your lemons looks good! My first attempt to pickle lemons like this is now almost two weeks old and my patience is running out. How can I wait another 2 weeks:)
Rebekah Carter
February 22, 2012
I hear ya! First items on my list are pasta and broccoli tossed with lemony pesto and lemon-scented hummus. I considered adding bay leaf and cardamon to the jar as many other home preservationists suggest, but resisted this time around to keep my cured lemons open to more recipes. Next time I try this I’ll probably make smaller jars seasoned with more distinct flavors. I also plan to switch up the citrus, too.