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...
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'?