So I am trying something that I have been leery of in the past – preserving lemons. There is a very funny article at jenmenke.com that explains my trepidation with making these. However, I had a bunch of Meyer lemons languishing in the refrigerator, a box of kosher salt, and a few days off from work. To me that equals experimentation day.
So, I scrubbed the lemons and removed the last bit of the stem that was left on each. I then put a couple of handfuls of salt in the bottom of my current favorite canning jar. Then I Took each lemon and cut it into quarters, but not cutting all the way through, leaving it to open up into connected quarters. Sprinkling salt into the quarters, I pressed them as best I could into the jar, compacting them as I went. I also added salt to each layer of lemons that I placed into the jar. I was surprised at how many fit into the jar!I am, apparently, supposed to leave these on my countertop for 7-ish days then keep them indefinitely in the refrigerator. We will see! I will post updates as my experiment goes on.