Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Once you make your own preserved lemons, you will find you use them in EVERYTHING! They add a spark of interest to any dip, quiche, salad, dressing, etc. Try it with Meyer lemons!
Five ideas for preserving Meyer lemons and a recipe for Meyer Lemon Finishing Salt
Make the most of citrus season by canning all the Meyer lemons you can! Great in cocktails, baked goods, and straight out of the jar.
Roasted Meyer Lemon and Shallot Chutney, with just a touch of sea salt.
Preserved Lemons, the secret ingredient to many Middle Eastern dishes, are easily made at home in a brine of salt and lemon juice. Add in the optional spices for an extra kick.
A new-to-me spin on preserved lemons with a new favorite, Aleppo Pepper.
A girl from northern climes tries her hand at working with that southern darling, the lovely Meyer lemon.
A pleasantly bitter, well-rounded marmalade, delicious on a crusty piece of whole wheat sourdough with a mug of hot tea.
California Meyers are paired with Texas Rio Red grapefruit in this bright, tart marm. Citrus season is short: put 'em up while you can!
Perky, quirky Meyer lemons make for a luscious marmalade. Adding water results in a marm that's creamier, fluffier, not sticky! Clementines punch up the flavor and enliven the color. Very nice indeed. Short cooking time, keeps very well.