Thoroughly wash the Meyer lemons. If you can’t find organic lemons, soak them in vinegar water for a few minutes, then rinse them well.
Trim the nubs off both ends of each lemon. This will help the salt penetrate better while preserving the lemons.
Quarter each lemon, slicing them down just over three-fourths of the way, ensuring the slices remain attached at the end.
Take one teaspoon of sea salt and place it into the cavity of each lemon.
Place one teaspoon of salt at the bottom of a clean pint-sized jar.
Insert the first lemon into the jar, cut-side down, and press firmly to squish out some lemon juice.
Add another teaspoon of salt on top of the first lemon.
Firmly press the second lemon down on top of the first one, repeating the process of squeezing out juice and adding salt.
Repeat with the third lemon, pressing down firmly and topping it with another teaspoon of salt.
Ensure the jar is at least halfway full with lemon juice.
Pour the boiled and cooled water into the jar to fill it to the top.
Screw the lid on tightly and place the jar at room temperature for three days.
After three days, transfer the jar to the refrigerator and let it sit for at least three weeks before using.
Stored in the fridge, your Preserved Lemons will keep for at least six months.
