PICKUP HOURS (by appointment):
Tuesday-Friday, 10am-4pm

*closed Friday 7/26
Cart 0

SALTY LEMON! salt-preserved meyer lemons, chopped up and ready to use


We've been making salt-preserved meyer lemons for years - they are a tried and true ingredient that is pretty much a secret weapon for making any savory dish more delicious. 


I realized that every single recipe that I use for it has the first step as: take out a piece of salt-preserved meyer lemon, and chop it up. So, I thought, wouldn't it be easier and simpler and make a whole lot more sense if the lemons were already chopped up and ready to use?

Yes. Yes it would. 

So here we have it folks! This is exactly the same thing as a jar of our salt-preserved meyer lemons, except we've gone ahead and chopped it up for you. I love it. I think you'll love it. So easy and quick and DELICIOUS-MAKING.

Use this salt-preserved meyer lemon condiment to make your food pop with flavor and brightness. It's a delicious addition to any savory dish and is great with vegetables (green beans, asparagus, kale), proteins (fish, chicken, lentils, bean soup), add it to a salad dressing, or make a lemon-herb sauce (the recipe is conveniently located right on the jar!).

Try it in a crunchy celery fennel salad!

Here are two lovely ways to dress asparagus: Both ways are very simple, and so delicious. Even though they look pretty similar - the two sauces are quite different:

Sauce no. 1 is thicker, and more complex, reminiscent of a mustard vinaigrette.

Sauce no. 2 is more delicate, which means that you can really taste all the flavors: the fresh asparagus, the fragrant olive oil, the bright pops of jewel-like SALTY LEMON!

Start with a bunch of asparagus: steam it (until a sharp knife goes in with little resistance - better to undercook than overcook!), shock it in ice water, and drain. Then top the asparagus with one of the two sauces below (mix the sauce ingredients with a fork or a whisk). 

asparagus with sauce no. 1

Sauce no. 1
- 1 tablespoon SALTY LEMON!
- 3 tablespoon olive oil
- 1/2 tablespoon Dijon mustard

asparagus with sauce no. 2

Sauce no. 2:
1 tablespoon SALTY LEMON!
2 tablespoon olive oil

p.s. these sauces are also wonderful with other steamed vegetables, like snap peas, green beans, and kale. Enjoy! 

 INGREDIENTS: organic meyer lemons (grown in San Juan Bautista, California), organic meyer lemon juice, sea salt (solar-evaporated in the San Francisco Bay)

SIZE: 9 fluid ounces (266 ml)

More from this collection