Preserved Meyer Lemons
* Note use as many lemons as needs to fill the amount of jars you want. I used a few because I filled them with more than just salt...yes thus again tweaked....This shows one jars
6-7 juicy, ripe Meyer lemons
1/4 cup salt
1 cinnamon stick, snapped in half
4 coriander seeds
1 bay leaf
1 teaspoon Cheyenne pepper
1 tablespoon Mahleb
2 dried hot peppers (you pick)
[extra lemons to make up juice]
Sterilized half litre jars
Put one tablespoon of the salt into the bottom of the jar. Cut crosses in the lemons to within the 1/2 inch of the bottom so that they are still joined as one. Sprinkle salt on the exposed flesh.
Squoosh the lemons into the jar, packing down tightly as you go, adding the spices and more salt evenly between layers. If there is not enough juice expelled by the lemons, to cover them all sufficiently, then add more fresh lemon juice until they are all submerged. Leave a little airspace at the top and seal the jar.
Leave the jar in a warm place for 30 days, shaking the jar each day to distribute the juices throughout the jar. To use the lemons, first rinse them and then remove the pulp. The lemons do not need to be refrigerated.