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Jan 20, 2009 05:16 AM

Salt cured/pickled lemons

just before Christmas I got a really good buy on lemons and decided to salt cure them;
they've been in the lemon juice/kosher salt brine now for 33 days, being faithfully turned daily; I have recipes to use them, know to discard the pulp and rinse the peels; but how do I store them? can I slice and freeze them? some sites call for repacking in water or oil; or can I just leave in the salt/lemon juice and store in the refrigerator ? there are 10 or 12 lemons squashed into a widemouth quart jar; I suspect it will take me a long time to use them up- unless I share with friends. ( if they're good) - they look very pretty.

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  1. I recently found myself in a similar situation, albeit with just 4 lemons. A friend from Morocco, where salt-cured lemons are a national specialty, suggested that as long as the container is unopened, the lemons keep getting better. After opening, refrigerate.

    1. I agree with the other poster. They keep a very long time left in their salt mixture in the fridge after you've used them! :) Slicing/freezing I've never tried! Give it a try, you do have a lot of lemons to experiment with!