Ever used just half a lemon for a recipe and wondered what to do with the rest? As a home cook dedicated to minimizing food waste, I never toss out the other half. Here's how I store opened lemons to keep them fresh and usable.
My latest recipe needed only half a lemon's juice. Being thrifty, throwing away the rest was never an option.
Over the years, I've tested several reliable methods to preserve cut lemons, whether for cooking or fridge deodorizing. These three secrets ensure no waste—what a shame that would be!
White vinegar is a kitchen staple for me, from soothing sunburns and softening laundry to easing mosquito bites after swampy vacations.
To store your lemon half, pour a bit of vinegar into a saucer and place the cut side down. It's that simple and effective.
This easy option leverages salt's preserving power, which I also use for deep-cleaning pans and tubs.
Sprinkle fine salt over the exposed flesh of the cut lemon. When ready to use, simply slice off the salted part.
The simplest trick uses tap water: Fill a glass and submerge the cut side of the lemon. It stays fresh for days.
Storage duration depends on conditions.
At room temperature: 1 to 2 weeks.
In the fridge: 2 to 3 weeks.
Immersed in a bowl of very cold water (changed daily) in the fridge: up to 3 months.
