I have one Meyer Lemon tree in a pot on my driveway. It has not been given the best living conditions (my bad) but manages to reward me nonetheless with some amazing, and huge lemons.
I am not a person who loves sweet dishes, so in order to make the best of my lemon harvest, in a savory way, I decided to preserve them. This is a simple process, and in my case required Kosher Salt, a shallot, a clove of garlic, some garden herbs and some jars.
The salt, shallot, garlic mixture, ready for layering.
I sliced the lemons.
Then, I layered the lemons and salt/garlic/shallot mixture in a jar. I decided to add some garden herbs since I’m going for savory, might as well add some complimentary flavors to the mix.
The end result is a jar of Lemon with Thyme, Lemon with Rosemary and Plain Lemon.
After 6 weeks in the refrigerator, the salt will have cured the lemons, and the end result will be a flavorful addition to soups, stews, as a part of salad dressings, and stuffed under the skin of roasting chickens, for a massive flavor bomb. I’m excited to see how else I can use them.