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Home made preserved lemon problem?

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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...

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  1. 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
    1. re: Non Cognomina

      No, these lemons are from my Mom's trees. No wax there.

    2. I assume you mean tongs and not tongue ...

      Anyway I have not made preserved lemons before but it seems to me that a lemon juice and salt water mixture WILL be cloudy.

      1 Reply
      1. re: bw2082

        yes, I meant tongs. Spelling is not my strength! But cooking is :)

      2. cloudiness is perfectly normal. don't open the jar until you've finished out the 5 days!

        2 Replies
        1. 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'?

          1. re: awinter

            I have some more than a year old, but i keep them in the fridge after day one or so. I've read the only "badness" is them getting too soft, but I can imagine bad smells and mold mean "bad" too.