Preserved lemons question - Texture slimy?
About three weeks ago, I went ahead and made preserved lemons using Meyer lemons and Kosher salt (also, I used a glass jar with a rubber seal).
I kept it in a dark/cool place (hallway closet) and then after 3 weeks I moved the jar to the fridge.
But the texture of them is... slimy. The salty lemon juice that's floating around in there is thick.
Did I do something wrong?
I have never had preserved lemons before, but have always wanted to try them. I looked through dozens of recipes (and eventually went with this one: http://mjskitchen.com/2011/08/preserv...)
So, again, the liquid in my jar is thick (almost syrupy) and the lemons themselves feel slimy. There are no offense odors though, and nothing is discolored.
Is this all normal?