I was canning away the other day putting up pickles and spicy pickled green beans, carrots, and daikon. Somewhere I stumbled across a recipe for a spicy crab pasta with preserved meyer lemons. Sounded good so I had to google around and find preserved lemons. It's incredibly simple, lemon, lemon juice and salt are your only ingredients- and then a little time for everything to mingle.
3 pint jars
extra lemon juice.
Sterilize jars then add about 2 tblsp of kosher salt to the bottom.
Wash lemons and scrub well.
Cut lemons almost through into quarters.
Squeeze out as much juice from the lemon into a bowl and reserve.
Salt the lemon inside and out and stuff in jars.
Top with lemon juice until 1/4" to the top of jar and seal.
Steam can 20 minutes to seal.
It takes about 4-6 weeks before you can use your lemons.
Here is a list of recipes for preserved meyer lemons.