Here’s How I Store LEMONS for 1 YEAR Without Spoiling — Thanks to This Old Italian Tip!

My grandmother taught me that a good price means very little if half the bag ends up in the bin. I think of that whenever I bring home more lemons than I can use in a week. If your lemons are starting to soften on the counter, I’ll show you two ways to save them for later. The first is to cure them with salt. They won’t come out tasting like fresh lemons: the peel becomes soft, salty, and full of flavour. The second is to freeze the juice and zest separately, ready for the days you need a little lemon without opening a whole fruit. I’ll walk you through what happens in the salt jar, why it spends its first few days on the counter before going into the refrigerator, and why I protect the lid from the salty lemon juice. Keep checking the jar, too. If you see mold or the lemons turn slimy, throw out the whole batch. A cured lemon is a different ingredient from a fresh one. Choose the salt jar when you want that strong, savoury flavour; choose the freezer when you want juice or zest for later. Now tell me: which would you use more often—salt-cured lemons or frozen juice and zest? And how many lemons are sitting on your counter right now? Save this video for the next time you come home with a big bag. Subscribe, and I’ll keep sharing ways to make more of the food we buy. #lemons #preservedlemons #lemonstorage #foodpreservation #cucinapovera #reducefoodwaste #kitchentips