How to Preserve Meyer Lemons
4 lemons (preferably Meyer), scrubbed very clean
1/4 cup kosher salt or more
extra fresh lemon juice, if needed (and I did)
sterilized 2-cup canning jar
Place 1 tbsp salt in the bottom of the jar.
Cut the tip off each lemon, then slice lengthwise into quarters, not cutting all the way through. You just want to be able to split it open.
Seal the canning jar per directions. We had to fill a big pot full of water, add the jar, then bring to a boil together and gently boil for ~20 minutes to seal (you can tell when the lid pops in).
Let sit at room temperature for about 3 days, turning over each day. After the third day, store in the fridge for at least 3 weeks, turning occasionally, until the lemon rinds soften. Ready to use! Apparently they can be stored for up to 6 months, too (not sure if that includes jars that have already been opened for use, but I'll let ya know).