Makes 66 pieces

Add tags to the jars before giving them away as gifts.

13 small Meyer lemons, preferably organic, washed and dried

1 regular Eureka lemon, plus more as needed

2? cups fine sea salt

1. Sterilize 5 half-pint canning or regular jars and airtight lids; set aside.

2. Juice 2 Meyer lemons and 1 Eureka lemon into a bowl, straining out any seeds. Discard the rinds and set the juice aside. Halve the remaining 11 Meyer lemons lengthwise. Slice each half into 3 equal-size wedges to make 66 pieces.

3. In a bowl, combine the lemon wedges and 2 cups of the sea salt. Stir gently, until all cut surfaces of the lemons are coated in salt. Place 1 tablespoon of the remaining sea salt in the bottom of each jar. Stack and press the lemon wedges into each jar, adding any extra salt from the bowl between layers. Each jar should hold about 13 to 15 wedges. Top each jar with extra salt from the bowl, using all the salt.

4. Pour 1½ to 2 tablespoons of the lemon juice into each jar, leaving about ¼-inch head space at the top. Refrigerate any leftover lemon juice in a covered container. Wipe the jar rims clean with paper towels and seal the jars.

5. Shake each jar to create more juice and distribute the juice and salt. Leave the jars at room temperature for 5 days, shaking them a little each day. After 5 days, check the jars: Open them to make sure that the lemons are covered in juice. If more than a sliver of lemon is exposed, use some of the reserved lemon juice or squeeze another Eureka lemon as needed. Always leave ¼-inch head space.

6. Refrigerate the jars for 3 weeks. The lemons are ready to use at that point and will keep, refrigerated, for 4 months. Adapted from “Food Gift Love’’