If you’re ready for a little sunshine, these Preserved Meyer Lemons may just bring you some. Also called country lemon and lemon pickle, preserved lemons are so simple, yet add such depth to recipes. With their unique pickled taste, silken texture, and versatility, you’ll be tempted to use them in everything.
Makes
6 preserved lemons
Total Time
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Ingredients
Test Kitchen Approved
Test Kitchen Tips
To begin, look for small, thin-skinned lemons. A hybrid of a lemon and a mandarin orange, Meyers are typically quite juicy and their size makes them easy to pack into jars.
Use a stainless steel spoon to press the lemons to release juices. Do not use a wooden or silver spoon. Wood harbors bacteria and salt corrodes silver.
Quarter lemons from top to bottom, making sure not to cut all the way through. Pack lemons with the salt mixture, and place in a glass jar with a tight-fitting lid. Add lemon juice and bay leaf, close lid, and let stand at room temperature 2 days, then refrigerate 1 month, stirring every few days.
Quarter lemons from top to bottom, making sure not to cut all the way through.
