I always preserve both sliced lemons and lemons cut into wedges, so that I have the type I need for different dishes. I add the preserved lemons to marinades for chicken that's to be simmered and so on. The syrup can be used for dressings and quick pickles! Both the lemons and syrup can be used as very refreshing, delicious seasoning ingredients in all sorts of ways - these salted lemon slices are useful.You can preserve the lemons in salt only, but if you add just a little sugar, the salty taste will become milder. The lemons are kept at room temperature as they mature (about 2 weeks to a month), but when the weather is hot it's best to keep them in the refrigerator afterwards. During the winter you can keep them in a cool dark place. Recipe by Heartful Kitchen Rei

I brought a jar of preserved lemons sometime ago and loved using them, that when I ran out of them I decided to make my own.

Meyer lemons are the miraculous marriage of a tart, bright lemon and a lovely, sweet mandarin orange. Unfortunately, Meyer lemons are scarce where I live. This technique is ideal for preserving these lemons until I can find them again.

The crop of lemons is coming in. One large glass jar is sufficient to hold a years supply of preserved fresh lemons for cooking. You simply quarter a lemon lengthwise and stuff inside the jar with a pinch of salt. The salt will draw out the lemon juice which will preserve the lemons.

Because it's all the rage I added bay leaves since they go well with lemons.Although it may be common knowledge, since these can be preserved for a long time, be sure to thoroughly sterilize your jar.I recommend sterilizing the jar with a high-proof alcohol, such as gin or vodka. Recipe by coo&324

Today I want to introduce you to preserved lemons in salt, a recipe typically from North Africa and the Middle East that I saw on Rainers Soulkitchen's Instagram profile. They pair excellently with Moroccan tagines, meat, fish, fruits, vegetables, and desserts—the possibilities are truly endless. I prepared them with coarse sea salt and organic Sicilian lemons, and in my version, I added bay leaves, Sichuan pepper, coriander seeds, cloves, and in one jar, hot chili pepper, thanks to a friend's advice. To prepare them, you need to sterilize the glass jars, wash the lemons well, and make a cross incision while keeping the wedges attached. You can do this if you use rather large jars; otherwise, divide the wedges. Place a tablespoon of coarse salt in the cuts. Insert them into the jar, pressing them to help release the juice that should cover the lemons. At this point, they are ready, or you can add the spices you prefer as I did. Close with the lid and let them rest for at least a month in a cool, dark place, making sure to turn them occasionally and check that they are covered by the liquid. Once the jar is opened, store it in the refrigerator. To use them, rinse the wedges under running water to remove excess salt. Just imagine the aroma and the more intense and concentrated flavor!!! Did you know about them???

You can use preserved lemon for so many dishes! When your life gives you many lemons, let's preserve them so that you can enjoy the scent of fresh lemons for long time ✨

Everyone cuts lemons into 8 wedges lengthwise, but if you do it that way there's a high chance that the cut side of the wedges will be the sac wall...which means that when you squeeze the wedge, the juice goes flying everywhere. So I came up with this cutting method. I wanted to teach this method to my children, so I wrote it down here.Lemons cut into 8 lengthwise wedges are fine, but since it takes the same amount of effort anyway, I like to go with this method, which results in nice cut sides. The walls of the lemon sacs won't be on the cut sides of the wedges, so the wedges are easy to juice and look beautiful too. Recipe by kebeibiko

February-March is when we pick and enjoy our fresh giant meyer Improved Lemons and pickle them for the rest of the year.

This is a way of making candied lemon peel using thick peel (with the white pith still on it)...After making this many times, I put together my method for a delicious result.You can use this method for buntan or other citrus fruit with even thicker peels.You can keep this for a long time in the refrigerator.They become more delicious after a few days.I don't like the bitterness of peel, so this tastes really good to me, but if you prefer to have some bitterness you may find these inadequate. Recipe by Yukijirushi

I got tired to chopping preserved lemon slices, so I just decided to blend everything into a paste.It's so delicious and versatile that sometimes I can't help using it the next day! Recipe by YUKI

My dad used to play basketball when he was a student and always ate these lemon slices during matches He said they were unforgettably delicious so I tried making some for him.You can keep these lemons for up to 2 weeks in the refrigerator.It's best to leave these lemons to marinate for 1 day but they're still delicious if left for only half a day too. Recipe by mi0921