PRESERVED MEYER LEMONS
I once tried some preserved lemons from a grocery store and they were terrible. I found this recipe a long time ago and have been making my own preserved lemons ever since. I use the Meyer Lemons because I have a tree but I have also made these with regular lemons and it works just as well. A little bit of these lemons goes a long ways. I only use a couple wedges in a chicken or fish dish.
Provided by Dorothy Curtis @CanbyDorothy
Categories Chicken
Number Of Ingredients 3
Steps:
- Quarter 1 lb of Meyer Lemons lengthwise and put in a medium bowl, cover, and freeze overnight.
- The next day set out on the counter and let thaw. When thawed toss with the salt.
- Pack the lemon wedges and salt into a 1 quart jar, pressing as you put them in to release some juice. Cover with a lid and let sit at room temperature, shaking occasionally.
- After 24 hours, add enough Meyer lemon juice to completely cover the fruit.
- Chill up to a year. Lemons will gradually get softer and darker.
- To use rinse and remove the flesh. Cut the rind into strips or dice and add to dishes. I love them with chicken and fish and added to soups. I have chopped and added under chicken skin before baking.
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