Published On: March 19, 2014

The time has come (a bit late this year, I confess) for The Annual Preserving of the Lemons.  I won’t recap the directions (I did that last year, should you want to make your own).  I’ll just flaunt the results.

salt preserved lemonsThat’s all the meyer lemons I was able to scrounge at the store (I’ve switched to quart jars instead of pint jars this year, so that’s actually about 9 lemons per jar).  I’d like to lay down another jar or two, but that will require another trip to the other grocery store to see if they’ve got the right sort of lemons in stock, and so will have to wait a day or two.

Anybody else break down and make these?  You know you want to.  It’s about the easiest sort of preserving you could possibly imagine, and wow are they tasty.  I think I’ll be trying a few of these recipes when this batch is ready (just in case you’re wondering what the heck to do with them).

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