How long can I keep preserved lemons?
Last January I made preserved lemons for tagine dishes, following recipes on the internet. I put the jar way in the back under my sink and forgot about it. I don't remember the proportions but there was a lot of salt. Now, I'd like to use them. Are they still good? How long can I keep them?
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Here's an old thread I started.
http://chowhound.chow.com/topics/682659
There are others, linkd at the bottom of your thread. I KNOW it's been discussed before, with a variety of opinions, but I can't find them. I know I've used some at least a year old.
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