I was inspired by a recipe in our local newspaper for Preserved Lemons. We have a Meyer lemon tree in our yard that is full of ripe lemons. Meyer lemons are a hybrid of a lemon and an orange, with less a less acid and a more floral taste. The lemons are ripe and ready to harvest in January-April, so February is a great time to try out the recipe! To preserve the lemons you will need the following:
About 14 Lemons
1/2 cup of kosher salt
Spices (Your choice) - cinnamon stick, bay leaf, about 4 peppercorns, 4 whole cloves and about 8-10 coriander seeds
Cut a lemon lengthwise into Quarters, stopping about an inch from the bottom. Add about 2 tablespoons of the salt into the cavity of the lemon.
After each lemon is prepared with the salt, place it in a clean 2 quart jar.
Repeat with all the lemons.
Add spices as desired.
Add the rest of the juice from the remaining lemons so that the salted lemons are covered in juice.
Cover jar tightly with the lid and shake it up. Refrigerate lemons, shaking the jar once per day for the first few days. Let the lemons cure for 6-8 weeks.
When the lemons are ready, rinse well, cut off the desired amount of preserved lemon and remove the pulp from the lemon. You can use preserved lemons in a variety of recipes including: Tangines and other stews, salads and salad dressings, sauces, salsas and dips, and pasta dishes. I've included a link where you can find uses for your preserved lemons. http://www.thekitchn.com/5-ways-to-use-up-a-jar-of-preserved-lemons-ingredient-spotlight-187451 Preserved lemons should last 6 months in the refrigerator.