Preserved Meyer Lemons: Update

The 30 days have finally passed and my Meyer lemons are nicely pickled and ready to go. 

Here's a quick recap of the preserving process.

 A refresher of the before:

You can clearly see all the salt that is lining the bottom of the jar and the firm lemons with relatively clear liquid.

And here are the yellow lovelies after curing for 30 days:

The lemons have softened significantly and the liquid has thickened considerably.  There is no longer any salt collecting at the bottom of the jar, no doubt thanks to the daily shaking :) 

Even after rinsing the salt comes through, but then is quickly followed by a sweet lemon burst. 

I'm now dreaming of different ways to use these little gems up!