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Preserved Lemon -- Is that normal

g
Gigihsu Jul 13, 2012 12:53 PM

I just bought a jar of preserved lemon. When I opened it, I saw black dots on the lid, and the very first lemon on top. Is that normal? Are they still safe to use?

It is frustrating. The jar cost more than $10. I thought the commercial ones are safer than homemade.....

 
  1. s
    Sushiqueen36 Jul 13, 2012 01:20 PM

    That doesn't look normal to me. I would take it back and see if they would exchange for another jar. Looks like maybe the lid didn't seal properly and the exposed part of the top lemon molded a bit.

    1. chefj Jul 13, 2012 05:30 PM

      Home made preserved Lemons are not unsafe. They are easy to make and because of the salt and acid involved are not a big risk with the most basic sanitation.
      And at 10$ worth the time.

      1. m
        mary shaposhnik Jul 13, 2012 06:10 PM

        I have no idea what the black dots are and whether it's safe or unsafe. But I've bought tons of preserved lemons and never seen that.

        1. s
          sedimental Jul 13, 2012 07:04 PM

          Not normal.

          I make preserved lemons, limes and even clementines...no black spots. I would take it back.

          4 Replies
          1. re: sedimental
            n
            nbgrits Jul 15, 2012 08:42 AM

            What do you use preserved clementines in?

            1. re: nbgrits
              s
              sedimental Jul 15, 2012 11:49 AM

              Anything you would use the lemons in. I like them with chicken, duck and shrimp dishes the best.

              I preserve meyer lemons and tangerines too.

              I use them all in cous cous, quinoa and bulgar dishes. Cold cous cous salad with preserved oranges, parsley and pine nuts is a favorite. They are also good with coriander seeds in the jars. I don't care for honey preserved oranges (which is more traditional) because I don't eat sweets much.

              Also...this is a great way to preserve blood oranges when you can get them.

              1. re: sedimental
                p
                pitterpatter Jul 15, 2012 03:33 PM

                Thank you. I am making preserved clementines tomorrow!

                1. re: sedimental
                  meatn3 Jul 15, 2012 06:45 PM

                  Kumquats are fun too! A little tedious to make though.

            2. gingershelley Jul 13, 2012 09:01 PM

              It sounds like oxidation; from the heavy concentration of citric acid and salt, but - I would take it back - any commercial jar should have packaging that would prevent this - especially at $10 a jar!

              Then, come back to CH, and do a search here for 'preserved lemons". There are two active threads about them that have tons of tips and recipes to make your own for less than 1/2 that!

              1. gansu girl Jul 15, 2012 06:11 AM

                That looks like mold to me - I'm a regular consumer of these and the only time I've seen that is when they've sat for waaaaay too long in my fridge. Take them back!

                GG
                http://www.semisweetonline.com

                1. Bacardi1 Jul 15, 2012 05:43 PM

                  Return them.

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