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Author Notes: These meyer lemon cured preserves perk up any dish that is savory (meats, fish, pasta, sandwiches, sauces, potatoes, tapenade, you name it). They are the best condiment ever especially if you want to add a lot of great, lemony flavor to a dish. The lemon infused oil from this recipe is also very versatile and can be used in a variety of dishes.
—Oh Sweet Escape
Makes 8 lemons
- 8 organic meyer lemons
- 1 1/2 cups sea salt
- 1 1/2 cups granulated white sugar
- extra virgin olive oil
- Boil a large pot of water. Blanch the lemons in the boiling water for 10 to 15 seconds. Cool the lemons in a big bowl of cold water. Cut off the ends of the lemons (about 1/2 inch) and slice into 1/8-inch rounds. Remove the seeds as you go.
- Combine the sugar and salt in a large bowl.
- With sterilized mason jars, scoop the sugar mixture into the bottom of the jars so it is generously covered with the mixture. Place a slice of lemon into the jar and cover it completely with sugar mixture. Keep on alternating lemon slices and the sugar mixture until it fills the jar. Push down the slices to make room for more lemon slices as you go. Fill the jars and top with olive oil (I used about 2 to 3 tablespoons of olive oil per 1 pint jar).
- Refrigerate for at least 2 weeks to 1 month before eating. The preserves should be soft. Remove any excess sugar and salt before using. I like to mince them before I put them into a dish. These lemons should last up to a year or longer in the fridge.
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