Ever had the experience of your parents-in-law or your neighbor or your CSA handing you a big box of lemons from their tree, and you’re wondering what the hell you’re going to do with all these lemons. You might love lemons (who doesn’t?) and want to take advantage of this bonus that’s fallen on your lap, but you don’t know where to start. You’ve never faced a pile of lemons this big before. You are confused.
Don’t do what most people end up doing and use a few here and there, leaving the rest to rot on the counter because you don’t know what to do. Instead, read on and learn how to preserve, store, and make the most of what life has to offer.
How to store, preserve and use lemons
Freeze them.
The best way to quickly and easily preserve lemons for a long time is to freeze them whole.
Some people are in favor of washing the lemons first, but if they come from a source you trust, I don’t think it’s necessary. Also, washing lemons before freezing means you have to dry them completely, or you’ll end up freezing lemons. Just brush off the dirt and throw it in the freezer.
Whenever you need lemons for anything, leave a frozen lemon on the counter to defrost. If you need it faster, simmer in a covered saucepan until tender. Freezing actually breaks down the cell walls in lemons, making it easier for them to squeeze out the juice. You will get more lemonade from a lemon that has been frozen then thawed than from a lemon that has never been frozen.
Freeze juice in ice tray.
This is more work but you get the very convenient passion fruit ice cubes.
To actually freeze the lemonade, you need extremely cold temperatures. A standard freezer on your refrigerator might not cut it; they will still solidify, but will be slightly syrupy and viscous.
For smaller jobs, this is a great citrus juicer.
Dehydrate the shell.
If you’re squeezing lemons and freezing the water, don’t waste the zest. Peel with a vegetable peeler, then dehydrate the strips in a food dehydrator, oven on lowest setting, or in warm sunshine.
One of the pods is completely dry — they should be broken cleanly in half, not bent — either keep as it is or grind to a fine powder. Store in a sealed container.
Lemon peel powder is great in salt and spice mixes, dressings and salad dressings.
Make lemon vinegar.
Another option for all those stains is homemade lemon vinegar, a powerful, all-purpose DIY cleaning solution.
Make dry salted lemon.
Bring about 12 cups of water to a boil with 2 cups of kosher salt dissolved in it. When the water boils, add the lemon and let it boil for 5 minutes. Take them out of the water and put them on a drying rack.
If it’s hot, let them dry outside. If not, dry them on the lowest setting in your oven. It can take a few days (in the oven) to a week (outside), but let them dry until they are firm and crispy. Once they’re completely dry, you can add them to stews, separate, or even grind and use in spice blends and rubs.
Dried salted lemon will last for many years and bring aromatic, salty, umami flavors to dishes.
Make preserved lemon.
People have been preserving lemons using the silage process since at least the 12th century, which is when the recipe was first committed to writing, but they’ve probably been doing it for much longer. Preserving lemons requires a little elbow grease.
- Cut each lemon into quarters without slicing the entire lemon. The four parts should still be tied together.
- Pour a teaspoon of kosher salt into each chopped lemon. Put in a sterile jar.
- Really stab the lemons down so they all fit. The juice will come out, mix with the salt and begin to fill the jar. This is what you want to happen.
- Once all the lemons have been stuffed into the jar, add more lemon juice until they are all submerged.
- Place one or two sprigs of rosemary and one or two hot peppers in the jar between the lemons.
- Cover with a thin layer of olive oil and leave on the counter to ferment for several weeks to months. Taste and when you like the taste and texture, refrigerate. Or not. Legend has it that Near Eastern and North African cultures used to store lemons at room temperature for many years.
To enjoy preserved lemon, use it all: This juice is great for marinades and salad dressings. Lemons themselves are excellent in marinades, stews, salads and when cooking fish. You can leave the lemons whole or mix the whole jar up and use the preserved lemon juice as needed.
Use them in ways you didn’t think possible.
Most people don’t have any creativity when using lemons.
- Squeeze fresh juice over freshly cooked steak or lamb. It’s delicious.
- Add lemon juice to a tall glass of Gerolsteiner mineral water with a pinch of salt. Great morning pick me up or overall drinker.
- Use juice instead of vinegar. Salad dressings, recipes, dressings, etc.
- Grill asparagus (or any vegetable, really) and drizzle with olive oil and lime juice. Finish with salt.
- Fresh lemon juice is a great finishing touch to homemade gravy. Cut down on abundance.
- Get an avocado, a can of sardines, maybe some smoked oysters and lemon juice. Mix it and puree it all together, then eat.
- Place the whole lemon inside the chicken while baking. Cook vegetables and tubers in the juice pan halfway through.
- Make ceviche. Add a lot of lemon juice, salt, onion, garlic, chili, marinate the fish until the fish is “cooked”.
- If you eat legumes, chickpea salad is a great meal. Chickpeas, sardines or chicken, lemon juice, olive oil, salt. Stir mix, consume.
- Lemon juice with water in a 1:1 ratio soothes a sore throat.
Make lemon juice.
Yes, you can make healthy lemonade that is completely free of sugar or artificial sweeteners. All you need:
- Juice from 1-2 lemons.
- Carbonated mineral water. I recommend Gerolsteiner or Topo Chico.
- Inositol and glycine.
- Salt (optional).
Add one teaspoon (or more to taste) of each inositol and glycine to the cup. If you’re including salt, add a few small pinches now. Add one ounce of sparkling water and stir until dissolved.
Add the rest of the water, leaving enough space for the juice.
Finish with lemonade. Interesting.
That’s what I have. A large box of lemons is an incredible gift that can last for years, if you play your cards right.
How do you deal with a ton of lemons? What is your favorite use for lemons?
Let me know below and thanks for reading.
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