Preserved Meyer Lemons

• 6 whole Lemons, Cut Horizontally Or Vertically
• 2 whole Star Anise, Or Whatever Flavoring Element Suits Your Fancy
• 1 box Kosher Salt, 3 Pound Box (you Won't Use It All)
• 1 whole 1-Quart Jar With A Tight-fitting Lid

1. 1. Pour an inch of kosher salt into the jar then begin to add the cut up lemons, making sure they fit snugly and alternating with a lot of salt along the way.
2. 2. Drop your flavoring tidbits in there and continue to add salt and lemons until the jar is completely full. Bang the jar on the counter a few times to remove air and help things settle. Top with salt.
3. 3. Screw on the lid and put the jar in the cabinet for at least 1 month but preferably more. If it becomes very liquidy, add more salt to the top.
4. 4. When ready to use, remove the lemons as needed, rinse in cold water and remove the pulp. Chop the rind to use in your poultry and fish recipes, or in just about any other recipe you can imagine.

lemons, anise, kosher salt, lid

Taken from tastykitchen.com/recipes/canning/preserved-meyer-lemons/ (may not work)