- 4 Meyer lemons
- ¼ cup sea salt
- 1 tablespoon lemon juice
Wash and dry the lemons. Slice off the stem ends. Make two lengthwise cuts through the lemon, stopping half an inch from the stem end. This should create an “X” shape on the top of the lemon. Keep the whole lemon intact, but gently pull the slices back and liberally cover each fleshy surface with salt.
In a jar, add a layer of salt. Place lemon, fleshdown into salt layer and squish. Add another layer of salt and repeat with other lemons until the jar is full.
If needed, add lemon juice so that lemons are covered in liquid.
Let sit at room temperature for 3–4 weeks, then store in the fridge.
From the Edible Ohio Valley Kitchen.