Preserving Meyer Lemons
I am going to visit a friend this week and she too is a "foodie" but she is also I think a vegan and perhaps eats mostly uncooked food. When thinking of what I could take her a jar of these sounded like a great fit.
2 pounds of Meyer Lemons (about 14-15)
7-8 T. natural flaked salt ( I used Murray River Pink)
1 t. crushed dried red pepper flakes (optional, you could add crushed black peppercorns or garlic cloves, whatever your taste )
3-5 sprigs fresh rosemary or other herb as desired
1 1/4 C. fresh squeezed Meyer Lemon Juice
Run the containers you choose through the dishwasher on the sterile setting to clean them.
Bring a large sauce pan of water to boil and salt it as you would a pan of pasta or potatoes.
When the water comes to a boil add 5 or 6 lemons and boil for 5 minutes. Drain and run under cold water to cool. Meanwhile assemble the rosemary, salt, crushed red pepper in a medium sized bowl. Cut the lemons in wedges and add to the salt and herb mixture stirring well to combine.
I do want to add that Strokine from Cooking Melangery posted a piece on preserving lemons on 1/23/12 if you don't have Meyer Lemons and would like to look further on the subject, her method is a lot like mine. Great minds!!!