Recipes abound for making these, and I researched multiple sources, but I want to give special credit to Sprouted Kitchen for the clear, simple to follow directions and beautiful photographs. It's a simple process requiring only a large Mason jar, a bag of Meyers (or other small) lemons, some salt, and a few spices if you are so inclined. Not all recipes call for the additional spices, but I could not resist the urge to add a few extras.
10-12 Meyers lemons, scrubbed
1 cup good salt (Kosher or sea salt)
1 bay leaf
5-6 whole allspice
2 cinnamon sticks
(cloves or star anise would be nice, too)
- Thoroughly clean a large, wide-mouthed Mason jar. Sanitize for 10 minutes in boiling water.
- Trim both ends of each lemon.
- Cut lemons in to quarters, lengthwise, and remove visible seeds.
- Place about 1/4 cup salt in bottom of jar.
- Layer in 4 or 5 quarters, pushing them into the jar so some juice squishes out..
- Sprinkle with a tablespoon of salt, letting the salt touch the flesh of each slice.
- Continue layering, squishing out some juice each time.
- When the jar is nearly full, add additional lemon juice, if needed, to come up to about 2 inches from the top of the fruit.
- Add spices.
- Cover and leave at room temperature for 2-3 days, turning the jar upside down occasionally to distribute the salt and juice. By the end of 3 days, you should have enough juice to cover the lemons. If not, add a bit more, then refrigerate for 4 weeks.