Preserved Meyer Lemons add exquisite flavor to so many dishes. The long and slow fermentation gives the lemons a vibrant saltiness and brings bright citrus and complex tartness to your cooking. All you need is lemons, salt and some patience, and soon you will have something incredible to enjoy all year long.
You can add bay leaves, cinnamon sticks, clove, chiles, or even pink or black peppercorns.
I added extra-virgin olive oil on top of the lemon juice. Just to make sure it was truly completely covered.
Once preserved (after 1-3 months in the fridge), they still stay good in the fridge for up to 1 year.
Be sure to completely cover the lemon wedges with enough lemon juice and or extra-virgin olive oil. If the lemon wedges are not fully covered by the liquid, or your equipment wasn't sterile, the preserved lemons can develop mold. You could even use conventional lemon juice (not the bottled)to cover the lemons (they have more acidity than Meyer lemons).
Use your common sense when evaluating whether to eat preserved or fermented foods.
To use, remove however much preserved lemon your recipe calls for from the jar and rinse it off before chopping it finely and adding it to your recipe.