Ryan’s notes

Preserved lemon


  • 6 Meyer lemons
  • 6Tbs coarse sea salt


  • Sterilize a jar by filling it with boiling water for a minute, then emptying it
  • Wash the lemons and cut a deep cross all the way from the top to within ½" from the base
  • Stuff each lemon with 1 tablespoon of the salt and place in the jar
  • Push the lemons in tightly so they are squeezed together tightly
  • Seal the jar and leave in a cool place for 1-4 weeks before placing in the fridge. The longer you leave them, the better the flavor.