I’m a huge fan of all things lemon. If I have a choice I’ll take lemon anything: cookies, cakes, scones, etc. Sadly lemons don’t grow in NE Ohio (unless you can manage an indoor tree) so finding a local source is not going to happen. The next best thing to local, is finding a small orchard to buy them from. I searched on-line and found a small orchard in California called Lemon Ladies Orchard. I ordered a 10-lb box of Meyer lemons and they arrived several days later.
I have so many recipes for these lemons I probably will run out of lemons long before I complete them all. First on my list was making a batch of preserved lemons for the pantry.
I picked out 15 nice lemons, coarse sea salt and grabbed a nice sized jar from the pantry. While I sterilized the jar, I washed and quartered 10 of the lemons (cut the stem end off and quarter lemons lengthwise). Next I added the lemon quarters to my jar adding a scant tablespoon of salt after each row. Pack the lemons tightly but don’t crush them. You can also add spices if you’d like, cinnamon, cloves, etc.
Keep adding lemons and salt until you’re up to the top of the jar (I used a quart jar, you can use 2 pints if you’d like).
When you reach the top, take the remaining 5 lemons and roll on the counter to soften (makes them juice better). Juice the lemons into the jar, add enough juice to cover the lemons, use more lemons if needed. Remove any air bubbles and top off with the remaining salt (you want to use about a half cup total for this recipe).
Allow lemons to ferment on the counter for 2 weeks (3-4 weeks if you used regular lemons and not Meyer). Shake the jar occasionally (every couple days) to redistribute salt. Store in the fridge and enjoy in recipes, they’ll keep for about 6 months. When you want to use them you can rinse the lemons if you don’t want to add so much salt to your recipe or you can leave them salty. They may acquire some white crystals, this is OK. Here’s a recipe for Israeli Couscous with Butternut Squash & Preserved Lemons.
Not wanting to waste any part of these lovely lemons, I decided to candy the rinds of the lemons I used for juice.
These little jewels are so tasty! I also used the syrup left from the candied lemons and made some lemon ginger hard candy. *recipe for candied lemon peel
What’s your favorite flavor?