Leila wrote:

> A Moroccan friend of a friend harvested the Meyers early, while they
> were green, saying that when they're ripe they're too sweet for
> preserving. I've wondered about this myself - would there be enough
> lemon to keep the bad germs down. I think it's supposed to be a
> question of flavor as well...Meyer lemons are local to the San
> francisco Bay area, are quite sweet, and I'm a little concerned about
> trying to preserve them in brine because they're so different from
> Moroccan lemons.
> Leila

Mine lasted nearly a year before I used them up. Between the acid and the
salt, I don't think you'll have a problem.
Edrena