Homemade Preserved Lemons

| 1/4/2016 12:52:00 PM

Renee-Lucie BenoitWhile the rest of the country is smothered under a blanket of snow, we here in California are just getting started with citrus season. Meyer lemons are loading down the trees and mandarin orange stands are advertising their sweet goodness. I guess folks in Florida and Texas are enjoying similar bounty and aren't we lucky? When I went to Santa Cruz recently I spied a Meyer lemon tree in my daughter's backyard. The poor tree's limbs were being weighted to the ground with hundreds of the characteristic yellow-orange globes. They're that orange-y color because a Meyer lemon tree is a hybrid of a lemon and a mandarin orange. May I have some? I said. My daughter says, of course, have as many as you like. My mind went immediately to preserved lemons, which are so lovely in Middle Eastern dishes and anything else your little heart desires. So I set about loading up a shopping bag with a bushel of the beauties. I lugged them home and today I made 8 pints of lemons, 4 plain and 4 with Middle Eastern spices. It takes a month for them to get to the place where they are ready to use so today I will tell you how to do it and then in a month I will make something with them and share the recipe with you.


Preserved Lemons

makes 4 pint jars


4 lemons per pint (Meyer lemons are in season in January and February, have yellow-orange flesh, a smooth rind, and a sweeter flavor than other lemons.)

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