I am so delighted to be in the kitchen with my partners at Redmond Salt. You may know that I am a gal who loves Meyer Lemons! And I can’t imagine anything better to celebrate the season than Preserved Meyer Lemons. They are especially spectacular with Redmond Salt and not just because of the amazing taste.Redmond Salt is REAL salt that’s mined from an ancient dry seabed in Redmond, Utah, which means it’s free of contaminants that you might find in other salt from a living sea and it’s loaded with 60+ trace minerals. It adds great flavor to something special like Preserved Lemons, but it’s also perfect to use every day.
I love partnering with Redmond because, like me, they are all about local and sustainable.Redmond has the only pink salt mine in America–this significantly reduces their carbon footprint because this world-class salt doesn’t come from a world away.They have sustainable and environmentally sound mining practices and pride themselves on giving employees opportunities for professional and personal growth.So, my Preserved Lemons made with Redmond Salt really is the gift that keeps on giving.Print
Whether you’re mixing it in a dressing, adding it to pesto, or mixing it in with your vegetable sides, Preserved Lemons are an absolutely incredible addition to any meal!
- 8 Meyer lemons, cut into 8 wedges each
- Juice from an additional 6 Meyer lemons
- 1 — 16 oz package of Redmond Real Salt, Ancient Kosher Sea Salt
- 2 — 3 Tbsp extra-virgin olive oil
- 2–3 pint wide mouth Mason jars (or one quart and one pint mason jar)
Wash the lemons thoroughly, cut lemons into 8 wedges each.
Place 1 Tbsp of Redmond Salt in the bottom of each jar (use 2 Tbsp for quart jars). Pour the remainder of the package of salt into a small baking dish, spreading it out in an even layer.
(Roll, squeeze, and push down) Roll the lemon wedges until thoroughly coated. In a clean mason jar, begin packing the wedges into the jar, pushing them down and muddling until they are mostly squeezed and covered with their own juice Add juice from the additional lemons to make sure that the wedges are completely submerged in juice.
Leave a little room at the top, as the lemons will expand as they start to soak. Top each jar of lemons with 1 Tbsp of olive oil and screw the lid on tight.
Keep the jars on the counter for 3 days, gently rocking the jar back and forth at least once per day.
After 3 days, open the jar and make sure the lemons are completely covered in liquid. If not, squeeze fresh lemon juice on top (and a drizzle of olive oil) until covered completely covered. Then transfer to the refrigerator. Wait at least 30 days before using. Keeps for up to 6 months.
When ready to use, take some lemons out of the jar, cut them up a little bit and push them through a garlic press a few times. If you don’t have a garlic press, be sure to cut them up very fine. Remember these are really salty, so no need to add salt to what you are putting them in.
Also, a little goes a long way”¦so start with one piece of lemon”¦.you can always add more a little bit at a time until your recipe tastes just the way you want it.
Looking for great ideas on how to use Preserved Lemons MAGIC ELIXIRSâ„¢? Check out these awesome suggestions from our followers!
- Mix into pesto!
- Use in a vinaigrette.
- In Succulent chicken stew.
- On baked chicken or any kind of fish!
- Lemon and Caper chicken, Chicken Piccata.
- Sauteed Broccolini with some garlic.
- On tuna with some Whole30 compliant Mayo.
- Mix with garlic, pepper, olive oil and marinate salmon after an hour in the marinade – broil it.
- Tuna tartare.
- Smash some pieces and rub on a salmon filet before baking it.
- More great ideas:
- Add to garlic, olive oil with some red pepper flakes and parsley – toss with gluten-free pasta.
- Egg lemon soup.
- In homemade blue cheese dressing.
- Toss with fresh herbs and toss with beans for a quick bean salad.
- Compound butters, cocktails and aoili.
- In kale salad and rice dishes!