We always have lemons in our pantry. They are an essential citrus fruit for spicing up all our dishes and detoxifying our body. However, by buying them and storing them in the kitchen for a long time, we risk them rotting and having to be reluctantly thrown away. You might not know, but there are various ways to prolong their shelf life and prevent them from molding. Here are four methods to store lemons for a long time without them rotting or being wasted.
Lemon Ice Cubes
In ice cube trays
The first method is the ice cube method. This original but really effective trick prevents you from wasting your lemons and preserves their freshness for a long time.
Take your lemons, grate their zest and squeeze out the juice. Put everything into the ice cube tray molds. All you need to do is place them in the freezer. Once they are well frozen, remove them from the molds, put them in a silicone-insulated bag, and put them back in the freezer. You can take them out anytime and use them for any occasion.
With Toothpicks
The second method involves using toothpicks. Often, we tend to cut the lemon in half and use only one part, while the other half goes back into the fridge. However, the mistake almost all of us make is to keep this half open. Inevitably, it loses its freshness and nutritional properties. The smart move: Use toothpicks by sticking them between one half and the other of the lemon to collect it. This keeps it fresh and ready to use for several days!
Lemons in Water
In water
This method is also sensible as the whole lemon is preserved. This simple and practical trick allows you to store your lemons for longer without them molding. Simply place them in a container and add enough water to cover them. Put the lid on the container and put everything in the refrigerator for at least 2 or 3 days. If you need to store only half a lemon, place the cut half upside down in a saucer filled with water to preserve the flesh.
With Salty Seasoning
Finally, the last method is undoubtedly the most elaborate procedure of all. Take a baking dish and lay a layer of sea salt in it. Then add the zest of 5 lemons. Use a spoon to mix everything together. Then pour in the juice of the squeezed lemons (as much as possible). Then bake at 190° for about twenty minutes and then another 10 minutes at 150°. Take the dish out of the oven and let it cool. Finally, put everything in a jar. You’ve just made an ideal sauce for pasta, cold rice, salads, etc. This sauce will be very useful to keep in your pantry every day.
