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Preserved Meyer Lemons
Preserved Meyer Lemons

Before you jump to Preserved Meyer Lemons recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.

Remember when the only people who cared about the environment were tree huggers along with hippies? Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. This needs to happen soon and living in approaches more friendly to the environment should become a mission for every individual family. The cooking area is a good place to start saving energy by going much more green.

You may possibly prefer cooking with your oven, but using a microwave instead will cost you a lot less money. Maybe the realization that an oven utilizes 75% more energy will stimulate you to use the microwave more. When it relates to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. Many individuals mistakenly believe that doing the dishes by hand uses less energy than a dishwasher. A dishwasher is especially effective when it’s full before a cycle is commenced. By cool drying or air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living just isn’t that hard. It’s related to being sensible, usually.

We hope you got insight from reading it, now let’s go back to preserved meyer lemons recipe. You can have preserved meyer lemons using 3 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to cook Preserved Meyer Lemons:
  1. Take 1/2 cup kosher salt, or more as needed
  2. You need 8 Meyer lemons, or any type of lemon
  3. Get 4 Meyer lemons for juicing
Instructions to make Preserved Meyer Lemons:
  1. Wash lemons thoroughly, giving them a good scrub
  2. Prepare a glass jar large enough to hold all lemons by washing thoroughly with hot soapy water
  3. Cut each lemon in half lengthwise, stopping about 1/4-1/2 inch at base. Cut again lengthwise so that the lemon is cut into quarters but the pieces are still attached at the base and you are able to separate the quarters a bit
  4. Add 2 tbsp salt to bottom of jar
  5. Separate quarters of each lemon and generously sprinkle salt on all surfaces of the inside of the lemon
  6. As each lemon is salted, place in jar, pushing down with a wooden spoon to release juices
  7. When all lemons are in the jar and have been pressed, pour remaining salt on top, or add 2 tbsp if needed
  8. Juice remaining lemons and add juice to jar so that lemons are fully covered (usually 2-4 lemons)
  9. Place lid on jar and leave for 3-4 days (room temperature) turning the jar upside down occasionally to distribute juices
  10. After 3-4 days, refrigerate for at least 3 weeks but will keep indefinitely
  11. To use preserved lemons, remove lemon quarters as needed, rinse under tap water (to remove salt), separate the rind and the pulp. Discard pulp. The rind (including the pith) is most commonly used.
  12. The rind will be soft, have a muted color and have a somewhat translucent appearance. The flavor will be intense but lack the mouth-puckering tartness of a raw lemon. Use in stews, sauces, dressings, almost anywhere you would use raw lemon.

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