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Preserved Lemons


  • 8-10 Meyer lemons scrub under water
  • 1/2 c. Kosher salt you may need more than this
  • fresh bay leaves if you have them dried if you don't
  • extra lemons if needed
  • canning jars


  1. After cleaning the lemons and your jar(s), add about2 tablespoons of salt in the bottom of each jar. Cut off the stem end of the lemon. Cut your lemons in fourths but do not cut all the way through. Separate the lemons out with your fingers and add a good amount of salt to coat inside. Put the lemon in the jar and continue adding lemons, pressing down as you go and the juice will rise in the jar. Add a few bay leaves as you layer in the lemons. You may need to juice a couple of extra lemons to top off the jar.  Add 2-3 tablespoons of salt to the top of the jar.
  2. With a clean cloth, wipe off all the salt from the rim of the jar and add the seal and ring. You can either let these sit at room temperature for a few days or put in the refrigerator. Turn the jar upside down when you think of it to help dissolve the salt. Let sit in refrigerator for 3 weeks before using and the rinds will before soft.
  3. To use these lemons you will remove one or more from the jar, rinse off all the salt and pull out all the inside of the lemon and discard. You will only be using the rind in your recipes.
  4. Will keep six months in your refrigerator.