So, one thing (the first jar of preserved lemons) led to another (reading the comments about preserved lemons on Food in Jars), and I ended up making another jar using the Bon Appetit recipe (less salt, a bit of spice, something different). I used a 1L jar, and couldn’t use all of the brine the recipe called for (I put it into another jar to use on something else). I think it could be alright. Again, I’ll see in a couple of weeks. I’m worried that we’ll either hate preserved lemons, meaning that I’ll regret using 2lbs to test this out, or we’ll love them, and I’ll regret not making more.
Mark got me seven pounds of Meyer lemons because I’m worried that the season will end before I’m done playing with them. It’s the first time we’ve had them here that I know of and the first year I’ve done any preserving. So, I’m making more marmalade, some Meyer lemon squash, and salt preserved lemons. Since the last one doesn’t require any waterbathing, I did it first. Although there are a lot of different recipes from places like Bon Appetit and the food network website — of all which looked good — I used the Food in Jars recipe because it was the easiest and because I’ve been admiring it for a long time. Here’s the start of it:
I’ll see what happens in another couple of weeks!