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.