Freezer Preserved Lemons Recipes

Steps:

• Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
• Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
• Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
• Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.

Steps:

• Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
• To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

Steps:

• Fill a sink or large bowl with a mixture of cold water and ice. Fill an 8-quart pot two-thirds full of water. Place pot over high heat, and bring to a boil. Remove from heat, and add lemons. Allow lemons to sit for 1 minute, then immediately remove them and place in the ice water bath. This will remove any wax or pesticides.
• In a medium bowl, combine salt and sugar. Cut lemons in quarters from the end down to about 3/4 inch from the other end; leave quarters attached at one end. Divide salt and sugar mixture evenly among lemons, heaping it in the spaces between the quarters of each lemon. Place lemons in freezer bags, and freeze for one month.
• To use, remove from freezer and cut into quarters. Separate pulp from skin, and discard pulp. With the point of a small knife, remove and discard any pith. Cut skin into julienne or dice.

Steps:

• Juice 6 of the lemons and set the juice aside.
• Partially quarter each of the remaining lemons so they stay together at the stem end.
• Pack about 2 t salt into the center of each lemon, re-form the lemons and place in a large zip-lock plastic bag.
• Cover the lemons halfway with salt. Add the reserved juice.
• Pack the lemons tightly in the bag, squeeze out any air and close the bag.
• Freeze overnight.
• Remove the lemons from the freezer, defrost and use for cooking.
• Pack any unused lemons tightly into a mason jar, adding lemon juice and enough salt to cover the lemons.
• Refrigerate until using. (She says they keep for 6 months, most recipes say 1 year).
• Rinse off the salt and proceed with cooking.