Preserving Meyer Lemons in Salt
Preserving Meyer lemons relies on a simple cure of salt and lemon juice to break down the thin skins, transforming them into a concentrated, aromatic staple. You pack the fruit tightly in a jar to release their own liquid, allowing them to ferment and soften over several weeks until the rind becomes translucent and pliable.
Patience is your primary ingredient.
The lemons need time to fully cure in the salt; do not rush the process, as the texture of the rind is what you are ultimately trying to transform.
- 1-quart sterilized glass jar with tight-fitting lid
- sharp paring knife
What goes in.
- 8-10fresh Meyer lemons, scrubbed clean
- 1/2 cupkosher salt
- extrafreshly squeezed Meyer lemon juice
Quartering the fruit
Cut the lemons from the blossom end to within a half-inch of the stem end. This creates a hinge that holds the quarters together while allowing them to fan out and absorb the salt.
The method.
Prepare the jars
Sprinkle two tablespoons of salt into the bottom of the jar.
Salt and pack
Open the slit in each lemon and pack the center generously with salt. Place the lemon in the jar, pressing down firmly to release the juices. Repeat until the jar is full.
Seal and submerge
If the released juice does not cover the lemons, pour in extra fresh lemon juice until they are completely submerged. Add a final tablespoon of salt over the top before closing the lid.
Cure
Store the jar in a cool, dark place. Shake the jar once a day for the first week to distribute the salt. Let it sit undisturbed for at least three more weeks.
When it doesn't go to plan.
Discard the pulp and use only the rind, which will be soft and salty.
Rinse the rind under cold water to remove excess salt before chopping for a recipe.
If you see a white film on the surface of the brine, skim it off; it is a harmless byproduct of the salt cure.
The ones that keep coming up.
How do I know when they are ready?
The rinds should look translucent and feel like a soft, pliable jelly when pressed against the side of the jar.
Do I need to refrigerate them?
Once they have cured at room temperature, keep the jar in the refrigerator to halt the process and maintain quality for up to a year.
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