Photo by Ted Cavanaugh
If you can find Meyer lemons, use them for this recipe. Their thinner skin has very little bitterness.
Recipe information
Yield
Makes 1 quart
Ingredients
2 cups Diamond Crystal or 1 cup Morton kosher salt
1/2 cup sugar
5 lemons, preferably organic, scrubbed
Preparation
Combine salt and sugar in a medium bowl. Cut lemons into quarters lengthwise. Pack alternating layers of salt mixture and lemons into a 1-qt. glass jar or nonreactive container. Cover and chill at least 1 month and up to 1 year, shaking every day for the first 2 weeks to redistribute curing mixture and the brine that will form.
Recipe notes
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