Ingredients
Check off ingredients as you go
- 500 g (1.1 lb) small lemons (beldi lemons, or Meyer lemons)
- coarse salt
- Wash the lemons well, then cut each one into quarters without slicing all the way through. Remove the seeds if you like.
Hold each lemon in the palm of your hand, fill it with coarse salt and place it in a sterilized jar. Repeat with all the lemons, packing them tightly into the jar.
Seal the jar tightly and keep it in the fridge. After a few days, the lemons will have released some juice; if they are not covered, top up with water to cover them, then seal again. You can turn the jar upside down (check that it is airtight first…). They keep for weeks in the refrigerator. You will see the salt dissolve into the lemon juice and form a slightly thick liquid that will preserve them.
These fragrant lemons can be chopped and added to your carrot salads or artichokes with harissa.