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Preserved Meyer Lemons

This recipe is one of my Pantry Perks…easy-to-make items that I can add to salads, side dishes, entrees, even desserts, to give a little added burst of flavor or oomph!

What you need:

  • 2 – 3 Meyer lemons
  • 1/4 c kosher salt (no anti-caking agent)
  • 1 pint jar with lid
  • optional spices

Cut the lemons in to wedges or slices. Pack the lemon slices/wedges in layers tightly in the pint jar, sprinkling salt in between each layer.

Let sit at room temperature for about a week, until the salt becomes liquid. Then store in the fridge. Let marinate for 2 – 3 weeks before using.

You can add spices to the salt. Chili pepper and bay leaves are some of my favorites but you can use any spices you love.

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