Our Meyer lemon tree is still gifting us lemons, and like making jams, we’re looking to preserve their sweet flavors to enjoy all year. Preserved lemons are more than reminder of their seasons’ peak; the spices you’ll add give dishes a sweet pungency. So grab a dozen or so lemons, a tall jar and heaps of salt!
- 9 cups Kosher salt
- 3 cups Sugar
- 2 tsps Fennel seeds
- 1 tsp Coriander seeds
- 1 piece Star anise
- 12–15 Meyer lemons
- Mix all of the dry ingredients together in a large bowl. Clean your jar and set aside.
- Wash your lemons and cut a small round piece off one of the ends. You are going to keep the other end intact.
- Cut the lemons into quarters, leaving these other ends intact.
- Place 3 Tbsps of the dry mixture into your jar. Pack the insides of the lemons with the curing mixture and pack the lemons in the jar as tightly as you possibly can.
- Once filled, add just enough curing mixture to cover the lemons a few centimeters. Set aside in a cool, dark place or the fridge for a couple of days. Check on it every now and again; you’ll want to add more of the curing mixture as needed in order to make sure the lemons are always covered.
- Let this hang out for two to three months in a very cool, dark place. When you need one, grab a lemon and rinse it. Its soft flesh will do well when diced finely into a sauce or salad, or left whole to stuff inside a chicken for roasting.