Preserved Meyer Lemons
This sounds so good – It was worth the post. My friend Caron Golden – a food, grocery and restaurant critic in San Diego shared this with me.
She also has a fabulous blog worth checking out called www.sandiegofoodstuff.com!
From Kitty Morse’s Cooking at the Casbah.
Sea salt, lemons, sterilized qt.jars.
Slice off tips of lemons.
Cut vertically 3/4 down, turn over & cut 3/4 down 90 degrees from cut on other side.
Stuff each cut w/salt.
Place in jar and keep doing w/lemons, squishing down until there’s no more room and juice covers lemons.
Then screw on top.
Leave on counter for at least 4 weeks, adding more lemons as the ones in jar collapse.