Preserved lemon rind is wonderful when minced and added to summer rolls, lomi lomi, poke, sautéed greens, salads or used to flavor pasta, fresh grilled fish or any chicken recipes. For gifting, put six lemon halves in each jar and add more salt to cover the tops.
24 ounces sweet and spicy salt-Hawaiian Isles brand or kosher salt
½ cup lemon juice
½ cup olive oil
10 Meyer lemons, cut in half
Mix the salt, lemon juice and olive oil together in a large bowl. Layer the salt mixture alternately with the cut lemons, covering the lemons completely with the salt mixture in a large-mouthed jar. Cover and refrigerate.
Every few days, shake the jar to continue to marinate the lemons.
To use, cut the rind off with a small paring knife and rinse with water to remove the excess salt.
Should be made two weeks in advance and will keep for up to six months in the refrigerator.