Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 3 Meyer lemons – washed and dried
- 3 tbsp. Sea Salt
- 3 tbsps. Meyer Lemon juice
- 2 tbsps. Sugar
- 1 tsp. Black Peppercorns
- 1 tsp. Coriander Seeds
- 2 Bay Leaves
- 1 Cinnamon stick
Directions
- Wash lemons in hot water, dry and set aside. Cover the bottom of a small canning jar (large enough to hold 3 lemons) with 1.5 tbsps. of Sea salt. Then mix the rest of the salt with the sugar, peppercorns and coriander seeds.
- Cut off a thin slice from both ends of each lemon so they have a flat bottom. Stand the lemon up and slice lengthwise, almost all the way through keeping it attached at the base. Turn a quarter turn and slice lengthwise again, as if quartering the lemons into wedges, but not all the way through.
- Gently pry the lemons open but do not detach them. Fill each crevice with a generous amount of the salt mixture and then seal them up to close.
- Add lemons to the jar and place the lemon juice on top. Press them down with a muddler or a wooden spoon so that they release their juices and you can make room for more lemons (if needed). Pack the jar as tightly as you can (press down to cover them with their juices).
- Add the bay leaves and cinnamon stick to the jar and seal. Let it sit at room temperature for about 2-3 weeks (make sure to shake the jar every day for the first 2 weeks).
- Once the rinds are tender, you can then store it in the refrigerator for up to 2 weeks.
- When you want to cook with them, remove a few pieces and rinse them first. Then mince them finely before adding to what you are cooking.
- The minced rind is great as is in raw salads. If cooking pastas, roasted meats or sauces just add at the end of the cooking process. Enjoy!
