HOME > Chowhound > Home Cooking >
Are you making a specialty food?
TELL US

Preserved lemons question - Texture slimy?

w
wheresthelove16 Feb 19, 2012 09:37 PM

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?

  1. Upload a photo (10 MB limit)
Delete
  1. a
    AAQjr Feb 19, 2012 10:01 PM

    yup. I would take the peels off with a sharp knife and store covered in olive oil.

    Show Hidden Posts