You can use Meyer or Eureka lemons. Eureka lemons are the most commonly available lemons in the grocery store. The number of lemons you need will depend on the size as well as how much juice they yield.
Makes 1 quart
- 4-8 lemons plus more for juicing
- 1/2 cup kosher salt, more if needed
- 3/4 cup freshly squeezed lemon juice
- Sterilized quart canning jar (glass is best)
Into the bottom of a clean jar, place 2 tablespoons of salt.
Determine if your lemons will fit whole through the mouth of your jar. If so, hold each lemon lengthwise and slice into quarters without slicing through the end. You want to leave about 1/4“ of lemon intact so that the lemon opens like a flower. If your lemons will not fit whole through the mouth of your jar, quarter or halve lemons lengthwise.
If using cut, whole lemons: Generously sprinkle about 2 teaspoons salt into the center of each lemon. Pack the whole lemons in the jar, pushing them down hard so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, making sure the top is covered with lemon juice. Add more fresh-squeezed lemon juice if necessary. Top with 1-2 more tablespoons of salt.
If using lemon pieces: Place into jar in layers and sprinkle 2 teaspoons of salt between each layer. Using a wooden spoon, push down on each layer to release juice. You will need to add fresh lemon juice at the end so that the lemon pieces are covered in juice. Top with 1-2 more tablespoons of salt.
Seal the jar and let sit at room temperature for one week, shaking gently every day or so. Place jar in refrigerator and let sit, again shaking gently occasionally, for at least 3 weeks, until lemon rinds soften. Store in refrigerator for up to 1 year.
