I just made my first ever batch of preserved lemons (waiting for them to ferment) and had the following thought:
1) most people suggest that you just eat the peel of the preserved lemon, and discard the flesh
2) most recipes suggest adding lemon juice to fill up the jars
My question, therefore, is why not simply juice the lemons before salting them, and then just preserve the peels from the juiced lemons in salt and their own juice? This seems somewhat less wasteful than juicing extra lemons for the purpose of making preserve lemons and throwing away those peels. Am I missing something fundamental here?