Preserved Meyer Lemons

It’s the beginning of citrus season and tiny meyer lemons are starting to make an appearance at the farmer’s market. They are a sweeter cousin of the lemon and are said to be a hybrid of lemon and mandarin orange. I brought back preserved lemons from the holiday food swap last year and used them all so I was time to give it a-go myself. It’s an easy process but takes about 3 weeks until they are ready to use. I used this recipe from







About Soup and the Clouds

I treasure the small adventures in life. Such as, listening to records, making jam from farmer's market produce, seeing new sites, eating the best tomato I've ever had, reading a good book, watching a film, appreciating a good font, going for a long bike ride or walking down a street I've never walked on before. The list goes on.

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