I may be sick of winter, fed up with snow, tired of being a hermit, but I am not yet tired of the fruits winter brings. I love citrus. Give me anything tart or sour and I am one happy girl.
David Lebovitz once said that there are two kinds of people in this world, and I paraphrase here; chocolate lovers or lemon lovers. How right that man is. I'd like to say that I am sorry to 99% of the world, but I really don't like chocolate. Not one little eensy, teensy bit, but give me a lemon, a lime, a grapefruit, a kumquat, a tangerine, a satsuma, yuzu, heck, even an Ugli fruit and I am happy.
Since Meyer lemon season is winding down to a close rather soon and since I have been cooking things in the Morrocan, Lebanese, Turkish, North African realm of late, I thought I would preserve some lemons. Meyer just seemed like an interesting choice and Marcella Hazan had a nice easy way of preserving them so i thought I would give it a try.
All you need is a clean canning jar, some kosher salt, some Meyer lemons and a bit of olive oil. I'm not going to tell you specific quantities, because it depends on the jar you have and the number of lemons you wish to preserve, but I will tell you what I did with my 10 lemons. Six lemons were blanched for 5 minutes and then drained and left to cool. I sliced them open, removed as many seeds as I could and tossed them in a bowl with 2/3 cup of course sea salt (or kosher if you wish).
I tossed them around, packed them in the jar, poured over the excess salt from the bowl. The other 4 lemons I juiced and poured into the jar. Your goal is to almost cover your lemons with the juice. Then I topped it off with some olive oil to cover everything. These are now hanging out for about a week and when I walk by them, or think of it, I just shake everything up a bit. I don't know how I am going to use these yet, but I am sure to think up something good. Perhaps more reports later.