To begin, make sure your
Meyer Lemons (to taste)
Slice the ends off the lemons (about a 1/4 inch) just enough to remove the nubs.
Stand the lemon on one end and split lengthwise into quarters, keeping quarters connected at base (stopping when you have about a half inch left).
Kosher Salt (to taste)
, all over the inside of the lemon, covering all of the flesh with salt. Sprinkle salt all over the inside of the lemon, covering all of the flesh with salt.
Place the lemon cut side down into a sterilized jar, and gently press it to flatten and release its juices. Sprinkle another teaspoon of salt over the top along with a pinch of your desired spices (if using).
Repeat with remaining lemons until the jar is filled and there is about 1 inch of headspace left, at this point the lemons should be mostly submerged in their own juices, if not, seal the jar and the lemons will continue to release a lot of liquid over the next 24 hours.
Seal the jars and let them cure in a cool place for at least 1 month, shaking periodically to evenly distribute the salt. After a month you can begin using the preserved lemons. Preserved lemons will keep in the refrigerator for up to 6 months.
To use, discard the flesh, lightly rinse the peel, dice or slice.
Serve and enjoy in your favorite recipes!