3 ways to store lemons for another season

my father has a big Lomon tree in his garden, he gave me 2 huge bags full of lemons the other day and there you go the question poped ( what am i going to do with all these lemons ?).

i mean yes i'm addicted to lemonade and so ready to drink it every single day but HELLOO it's winter and i'm freezing already! so  i thought the best solution is to find a way to store it.

i picked up 3 perfect ways to store those lemons based on my usage of course, i used the whole lemons, ZERO wasted here lol.

so basically i made:

  • Candied lemon peels
  • Dry lemon slices
  • Preserved Moroccan lemons

and to be more clear i freezed the lemon juice then used their peels to make candied peels

#1. candied Lemon peels

i cut my peels into stripes but feel free to cut them the way u desire, there is no rule here.

one thing you gotta know,if you look for candied recipes online most of them will ask you to peel the white skin off the peels, i would say its just a waste, all you need is to boil them in boiling water for 15 minutes 3 times and you will simply get rid of that bitterness. DONE!

also another important note, to start coating your peels with sugar you need to make sure they got all the extra syrup out , if there is still even a tiny bit extra syrup on a peel it will absorb the sugar and will never be coated !



3 cups of lemon peels

Boiling Water

-For the syrup

2 cups sugar

2 cups water

-For coating

¾ cups sugar




Cut all the peels into stipes ( about ½ cm thick ) put them in a sauce pan, cover with boiling water and let them simmer on a medium heat for 15 minutes( keep an eye on it to make sure it has enough water ).

Strain the peels and get rid of the water, then Repeat that process for 3 times, after the 3rd time allow all your peels to cool completely.

In a sauce pan, mix 2 cups of sugar with 2 cups of water, bring to boil then add all your peels, let them simmer on a low heat for at least 40 minutes then strain them and leave them in you strainer till they get all the extra syrup off and cool down.

Use the ¾ cup of sugar to coat the peels, then you can store them in a container or a jar for up to 4 months in the refrigerator.





اول شي نقطعوا قشور الليمون الى شرائح بسمك ½ سم تقريبا.

نحطوا القشور في طنجرة على النار و نغطوهم بماء يغلي، تترك تغلي على نار متوسطة لمدة 15 دقيقة بعدين نتخلصو من الماء و نكرروا العملية هادي 3 مرات.

بعد اخر مرة نخلو القشور لين يبردو تماما في حرارة الغرفة.

في طنجرة نخلطو كوبين السكر مع كوبين الماء على نار متوسطة لين يبدو بالغليان، نضيفوا عليهم القشور و نخلوهم على نار هادية تقريبا لمدة 40 دقيقة.

نصفوا القشور من القطر اللي طابو فيه و نخلوهم في الصفاي لين يتخلصو من كل السوائل الزايدة و يبردو تماما.

نحطوا السكر في صحن و عليه القشور بحيث يتغلفو بيه و يحفظ في حافظة محكمة الاغلاق لمدة تصل الي 4 اشهر في الثلاجة.


3 اكوب قشور ليمون

ماء يغلي

- للقطر

2 كوب سكر

2 كوب ماء

-لتغليف القشور

¾ كوب سكر

#2. Dry lemon slices

the drying process in the oven doesnt take much time, all you need is to make sure you put ur lemon slices on a wire rack instead of baking sheet directly, this will make it easier for all the lemon liquids to evaporate and allow them to dry faster.

you know they are dry when you can see perfectly through a dry lemon slice!



10-15 lemons





Pre-heat oven to 70C and prepare a baking tray with a wire rack on top of it (so the tray will catch any extra liquids from the lemons).

Slice your lemons into thin slices about 3mm thick, place them on the wire rack then put them in the oven for at least 2 hours or till you can feel your lemons are completely dry when you touch them.

Allow them to cool completely, store in a good container for months.



نسخنوا الفرن على 70 درجة مئوية، نجهوا طاجين خبز ( زي متاع الكوكيز) و نحطوا عليه الشبكة بحيث لو في أي سوائل حتنزل من الليمون ينزلو على الطاجين.

نقطعوا الليمون الي شرائح بسمك 3 مم تقريبا و نحطوهم عى الشبكة، تدخل الفرن لمدة اقل شي ساعتين لو الي ان تجف تماما .

تترك لبترد في حرارة الغرفة و تحفظ في مكان جاف لعدة اشهر .


10-15 ليمون

#3. Preserved Moroccan lemons

i tried this way of preserving lemons before ( Moroccan way), it is amazing, i used it in so many cooking recipes not just Moroccan dishes, i would suggest to leave it for at least 4 to 5 months before using, the older it gets the tastier, even the texture of it will change into a thick batter like honey, lemons will turn dark and super soft.

as shown in the next photo i opened the lemons length wise all the way through but not to the end, this will leave all lemons as a whole size lemon which MIGHT make it hard or difficult to press in a jar, so just cut one or two into half or even into 4 parts and press them in your jar to make sure its FULL and well pressed.



10 lemons


Black pepper seeds


Cut all lemons length wise ¾ way through, which will leave the lemon as a one piece.

Fill the inside of each lemon with salt, some black pepper and press down in a jar, continue with all the lemons, fill and press in the jar till you fill it.

Make sure to close it very well, keep in the fridge for at least 4-5 months before use, till it absorbs all the salt and the flavors are well combined.




نقصوا الليمون بالطول على شكل حرف اكس بس مش للاخر يعني الليمون يقعد قطعة وحدة بس فيها قطع طويل.

نعبو كل ليمونة من داخل بالملح و شوية حبوب فلفل اسود و ترص في فازو ( برطمان ) و تتكرر العملية مع باقي الليمون، تتعبى بالملح و حبوب الفلفل و ترص فوق بعضها في الفاز الى ان يتعبى.

يتسكر كويس و بطريقة محكمة و يترك لمدة ما بين 4 الى 5 اشهر على الأقل بحيث كل الملح يذوب مع الليمون و النكهات تتجانس كويس.


10 ليمون


حبوب فلفل اسود

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