Seaking input regarding preserved lemons

[TwoSocks]

I am looking for some feedback about preserved lemons. I made them many years ago when I first began my adventure into the relm of cooking, but never had the courage or the cash to go through with the lam recipe that was supposed to accompany them. Essentially, the lemons were cut into quarters, and the cut side of each lemon was rubbed with kosher salt, then placed into a mason jar to sit for 6 weeks I believe. After this time, the lemon quarters were removed from the jar and the flesh of the lemon was discarded, leaving only the rind. The few times I have encountered preserved lemons since then, they were more of a pickled thin lemon slice or wedge than what I made all those years ago. So, my question is: Is one necessarily better than another in cooking, or are there advantages to each type? Would it be worth it for me to make both the dried form and the "pickled" form to try in different recipes? I've had orange peel in dishes like Orange Peel Chicken and it is good, but are the dried preserved lemons really edible, and if so, how would they be used? The few times I have encountered Middle Eastern dishes that made use of preserved lemons, they were delicious, and I'd like to try making and using them in some new recipes here at home. Any tips or insight would be much appreciated. Thanks.

[sweetcheeks]

I've never preserved lemons not that I have never thought about doing it though, but I do freeze them right in ther skins

[Kchurchill5]

This is the method I have always used. I use a basic lemon usually from a market vs the grocery store, a bit fresher. I use a large mason jar to do mine; and with the heat in FL, usually 4-5 weeks is enough; but an inside temp can make it a bit longer time.
http://moroccanfood.about.com/od/tipsan ... lemons.htm

This is another good site
http://www.americastestkitchenfeed.com/ ... ed-lemons/

As for the peel itself, a pickling method is not much different
another interesting article
http://www.choosy-beggars.com/index.php ... -two-ways/

Now, I have also dehydrated lemon and orange before, but that is a whole different method and used in a whole different way. I have also dehydrated them and then sugar coated them which is for sweet too.

I would say, stick we the basic preserved recipe which is used most often. If you want to dehydrate, that can also be lots of fun. The you can grind to make wonderful citrus seasoning.

[Sue]

I have always discarded the insides of cut preserved lemons.