Can you guess? We’re crazy for Meyer lemons. A bag of Meyer lemons from Costco can do that. After making jars of lemon curd and sunny tartelettes, we thought we would wrap up our lemon week with a quick solution for left over lemons that are too darn good to waste. Because you know that if you let these lovely lemons over ripen – you’ll be kicking yourself for weeks. “Use it up, wear it out, make do or do without.” We firmly believe in that.
We can’t help but smile when we look at our cute little jars of lemons. They look like sunshine in jam jars. We are looking forward to using them all summer long… in couscous, tajine or chopped up with rosemary and thyme topped on grilled fish. Yum.
Yields 2 small jars of preserved lemon wedges
- 6 unwaxed, organic lemons (if you have Meyer lemons, even better)
- sea salt
- bay leaves
- cinnamon sticks
- any other spices…
1. First wash and dry two small jam jars. Take care to look over the jar and lids, checking for rust on the lids or chips on the glass rim of the jars (if present do not use for jamming/preserving.)
2. Bring a large pot of water to a boil. Use tongs to place jars and lids into the hot water bath. Allow jars and lids to sterilize in the boiling water for about 15 minutes. Use the tongs to remove the jars from the water and let cool on a clean towel.
3. Cut 4 lemons into quarters and remove seeds.
4. Sprinkle about a teaspoon of salt into a sterilized jar and then add a generous layer of lemon wedges. Press wedges down and allow wedges to release juices. Add a teaspoon of salt, a few cardamom pods, a few peppercorns and a dried bay leaf (or a few cloves, peppercorns and a cinnamon stick) or any combination of spices that strike your fancy.
5. Add another layer of lemon wedges and press the wedges down. Add another teaspoon of salt. Continue adding lemon wedges, salt and spices/herbs until you reach the top of the jar but leave a bit of room. Repeat this process with the second jar. If you used a bay leaf in the first jar, why not try a cinnamon stick in the second? Or maybe a jar with just sea salt and pepper? Keep it tame or go wild!
6. Juice the remaining lemons and pour the juice over the lemon wedges, covering the lemon wedges completely.
7. Seal the jars, gently shake and put in the refrigerator. For the next week, gently shake the jars every day and admire your happy little lemons. Let them sit for another 3 weeks in the refrigerator while they preserve.
8. After a month they will be ready to use. We recommend using within 6 months of creation.
We hope you have a lovely weekend! Even if it’s not sunny in Seattle, it’s sunny in our jars!
XOXO, Bee and Em