Preserved lemon

The weather here is suitable to grow citrus trees. We have lemon, yuzu, kumquat and lime trees in our garden.
I always want to have fruit trees which I can eat, but end up with planting citrus trees because they are so easy to grow!

It's lemon season now and our generous tree produced a lot of lemons as it does every year.
It's handy to have lemons and we squeeze lemon juice on top of everything, but lemon is a kind of fruit which you don't consume a lot, and the pile of lemons in a kitchen keeps growing.

I found a recipe of preserved lemon when I was at a loss what to do with the pile of lemons some years ago.
It is to simply marinate lemon in salt.

My version is quite simple: cut lemons into thick slices. Sprinkle salt on the bottom of a glass jar, add one slice of lemon, sprinkle salt on top of it, add another slice of lemon...

You need to measure and use more salt if you want to make it real preserved food, but I keep the amount of salt low and use up within several months.

It's ready when lemons become soft (about 3~4 weeks).
I discard pulp because they are bitter, and use skins.
Skins are chopped small and used for potato salad, tuna salad or salad dressing. It's good to eat with curry too.
JC eats just by itself like pickles. That's why I have to keep this low sodium.

The pile is much smaller now but I still have some lemons left.
Can I freeze them?
Is it possible to freeze the whole lemon and still keep the freshness?
There is only one way to find out...