Home made preserved lemon problem?
I had a nice batch of meyer lemons, so I decided to make some preserved lemons. I used a fairly straight forward recipe from epicurious.com (http://www.epicurious.com/recipes/foo...
)I have made preserved lemons before, but I can't remember which recipe I used.
This time, I even boiled my glass jars and used a tongue to pick up everything. An extra precaution that the recipe didn't call for.
As soon as I assembled everything inside my jar, however, everything tuned cloudy. I don't know if it's the salt and lemon juice reaction (if there is such a thing) of if it's suppose to be that way. In any case, I've kept it on the counter and shaken it daily as directed by the recipe.
The cloudyness didn't go away, I haven't open it yet, it's only been 4 days.
Do you think my preserved lemons have gone bad before it even began preserving? Besides the cloudyness, it doesn't look moldy or bad...
-
goodhealthgourmet
Jan 28, 2008 11:32 PM
cloudiness is perfectly normal. don't open the jar until you've finished out the 5 days!
›2 Replies-
re: goodhealthgourmet
How do you know if they go bad?
Most recipes say they last for a year, but I've read posts of people who've said they've been using the same ones for 8 years (must have been a big jar!)
I have a big jar of preserved lemons that I brought back from Morocco 2 1/2 years ago. As the quantity diminished I transferred them in to a smaller clean glass jar.
I don't use them very often and don't keep them in the fridge.
I used some in a dish yesterday (used a huge amount actually) and noticed a slightly ammonia - ish taste.
Is that because I've used too much or they've gone 'off'?
-
-
-
Non Cognomina
Jan 28, 2008 06:13 PM
Many citrus fruits are coated with a food grade wax to extend their shelflife. Did you perhaps use Meyer lemons that had this wax coating?
›1 Reply
