Salt-Preserved Lemons

| 2/18/2013 3:35:15 PM

 Salt and lemons 

Here in western Canada, Meyer lemons weren’t easy to come by until fairly recently.  Ever since I had my first taste of one a couple of years ago, I’ve been hooked – and I look forward to the “citrus season” so I can buy up as many bags as I can.  This, of course, means I’m practically overdosing on them by the middle of February…I’ve frozen them, cooked with them, made lemon jelly,  baked every kind of lemon treat you can imagine, and juiced them into lemonade and green tea (in the dead of winter, there’s something about a fresh glass of sunshine – it’s even better than during the summer!).  Still, I keep buying them as long as I can…and time is running out now.  Very soon I won’t be able to get them again until November. 

Fortunately, besides freezing (which I will post about soon), there is another way to preserve lemons for the long term – by using salt.  The recipe is simple, although the preserves themselves require a bit of subsequent babysitting.  I’m planning to use my lemons alongside baked fish and in spinach and mixed green salads.    

Salt-Preserved Lemons 

3 small organic Meyer lemons, washed, stem ends trimmed, sliced into thin wedges  

¼ to ½ cup coarse salt (use Kosher if you have it) 

1/20/2016 10:01:26 PM

This is a great idea and very timely since I have TONS of Meyer lemons right now! I'll give it a try. One question though - are the lemons very salty after rinsing? Do they lose their sweet taste? I look forward to your post on freezing them as well - last year I squeezed many and froze the juice in silicone jumbo muffin tins (then popped out when frozen and stored in bags).

Sheryl Normandeau
3/1/2013 7:47:40 PM

Oh, that would be great if your grandson would continue to enjoy foods like broccoli, raw veggies, and lemons - so healthy! Most kids are into the sweet stuff like cookies and candy, so it's such a good thing if they enjoy good food at such a young age. I suppose no one in Nebraska really has a need to preserve lemons if you can get them year-'round - but perhaps if you have too many! Have a great weekend, Nebraska Dave!

Sheryl Normandeau
3/1/2013 7:43:40 PM

It's an easy way to save them for the future and, as you say, they don't take up freezer space. Plus, you can be very creative with their use in cooking! I hope you get a chance to try it! Thanks so much for your comment!

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