Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
6-8 Meyer lemons
2 bay leaves
Kosher salt as needed
Water as needed
Wash and dry jar, crock or other preservation container well and cover the bottom with a layer of kosher salt. Wash and dry the lemons.
Using a small paring knife, make 4 small vertical cuts on each lemon (as if you were cutting them in quarters but leaving them attached at both ends). The cuts should go just through the skin of the lemon, but the lemon should stay intact and whole. The cuts are to allow salt to get into the lemon quicker and for some of the lemon juice to come out, mix with the salt and aid in the preservation process.
Place a couple of cups of kosher salt in a mixing bowl. Dredge each lemon though the salt making sure to get some salt into the cuts that you have made, then push the lemons down into your container to release some of their juice. If some of the lemons break apart that is okay.
Mix a small bit of water with the remaining salt to achieve the consistency of wet sand and add the bay leaf. Pour this wet salt over your lemons, covering as well as possible.
Place the lemons in a cool “cellar” temperature environment. Giving the jar a shake-up every couple of days will ensure all of the lemons remain salted and free of mold. The lemons will be ready to use as a delicious flavor addition to any recipe in 3-4 weeks!