I’m in the midst of moving, so the world has been a labyrinth of cardboard this week. Sadly, I discovered that I’d packed my salt before I’d had my last dinner. And I mean, ALL of my salt: Maldon, sea, kosher, Hawaiian, Morton’s, whatever. I had not, however, packed my jar of preserved Meyer lemons (what this says about my packing methodology I’ll leave for you to decide). So I used the brine as my seasoning. It went rather well with my dinner of toasted bulgur, wilted arugula, feta cheese and a vast landscape of Aleppo pepper. I minced some of the peel with garlic and parsley for a quick gremolata. Nicely salted, with an extra note of lemon.
PRESERVED MEYER LEMONS
about 6 Meyer lemons
juice of 6 more Meyers (or other lemons)
1/2 cup of kosher salt
1. Cut the lemons into eighths and pack them into a scrubbed wide mouth Mason jar, alternating the lemons with pours of the salt.
2. Top the lemons with the lemon juice and douse with any remaining salt. Make sure that the lemons are submerged in the liquid; if they’re not, add more lemon juice or water so that they are.
3. Refrigerate for at least 1 month, and up to a year.
4. When they’re ready, the peels should be quite tender. Remove the pith and rinse the peel, depending on how salty you like them. Mince or chop or slice into wedges and serve however you like.
Note: You can use other kinds of lemons with this recipe, of course, if you don’t have Meyers or if they’re out of season.
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