I've made my first batch of preserved lemons. They've been in the lemon juice/salt solution for about a month and a half now. It's very exciting to have them ready.
But once they're done, how do you store them? I've looked in both Claudia Roden and Paula Wolfert cookbooks. They say I don't have to refrigerate them, but do I need to change the solution? Leave them in there until I've finished them? I did a bunch so that'll be a while.
It's an annoyingly obvious question to the experienced I'm sure, but I'd love any advice!