Simply Salted Meyer Lemons

Posted on February 20, 2012

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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.

Meyer lemonsSo bright. So fragrant. Tender, yet unbruised.

Closer lookFederal tax refund deposited, I just couldn’t help myself (I wish I could say this in reference to the lemons only).

Bowl of lemonsBagged, 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:

sliced lemonGently 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.

salted lemonPour 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.

filled jarRepeat for each lemon, filling the jar to the top.

top with saltThe 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.

under juiceSeal 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.

Closer lookWhen 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.

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Posted in: cooking, preserving