12/16/2020 – This is our first time to preserve our first Meyer Lemon harvest in a lemon-juice/salt brine. What we did was inspired by the recipe here.
Made 1 quart using:
- Kosher salt
- 2 heaping teaspoons black peppercorns
- 4 bay leaves
- Washed lemons picked today from our Meyer Lemon tree. Cut out soft places and sliced the whole ones to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rubbed kosher salt over the cut surfaces.
- Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer. Press the lemons down to release their juices.
- Add the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
- Placed a glass weight to hold the lemons below the surface of the juice.
- Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.