Salt Cured Meyer Lemons with Juniper

Quantities are approximate. Use the number of lemons and amount of salt you need to fill your jar VERY TIGHTLY. Traditional preserved lemons contain salt and sometimes peppercorns, coriander seeds or cinnamon sticks — use whatever you prefer. Simpler is usually better.

To preserve the citrus, choose organic, unwaxed varieties of lemons that are ripe, firm and unblemished. Mix the spices into the salt. I chose coarse salt — used for pickling and canning — because it’s additive free. Cut a cross into the fruit about ¾ of the way to the base — but not all the way through — the quarters should stay together.

Push the seasoned salt into the quarters and pack the fruit as tightly as possible into an airtight jar. Use as much salt as you need to fill in the gaps, but go easy on the spices. A little goes a long way. I put one juniper berry inside each lemon, and then threw a couple of extra into the jar. That will be PLENTY.

Store in your fridge for 6 weeks, gently turning and flipping the jar 3 times per week to evenly distribute the salt and juices. Once preserved, the jars can be kept in a cool, dark place (cupboard). Preserved lemons will keep at least 1 year.