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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Preserved Meyer Lemons Recipe

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This recipe for Preserved Meyer Lemons is from Let the Forks Fly!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 to 3 pounds Meyer lemons (10 to 12)
2/3 cup coarse salt
1/4 cup olive oil
Special equipment:
6-cup jar with tight-fitting lid
Directions:
Directions:
Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar.

Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.
Number Of Servings:
Number Of Servings:
1 large mason jar or other jar with tight-fitting lid
Personal Notes:
Personal Notes:
Preserved lemons keep, chilled, up to 1 year.

 

 

 

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