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Preserved Lemons

I had a reading failure, embarrassing. I opened the jar of Meyer lemons I was preserving a la Bittman but it's too early. They need to go back in the fridge for another few weeks apparently since its only been 11 days. Did I ruin the process? Anything I can do to ensure it continues on its merry way?

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Sausage2

Emily is a trusted source on Scandinavian Cuisine.

added almost 2 years ago
Voted the Best Answer!

If they have all that salt and sugar in them, they should still be perfectly fine! Even when opened they should last at least a year in your fridge. You won't have disturbed the process at all, it's just that they aren't quite ready to eat yet flavor-wise.

Jason Twomey added almost 2 years ago

Thanks! First time preserving/jarring anything so I want it to go well. I know oxygen is the enemy so I got nervous when I let it in the front door. I'll top off with some lemon juice to be safe and let it go for another week or two.

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Emily is a trusted source on General Cooking.

added almost 2 years ago

And, Jason, if you ever need a quick preserved lemon but don't want to open a jar or don't need much, this recipe is great: http://em-i-lis.com/wordpress...
I use it regularly!

Bigpan
bigpan added almost 2 years ago

As long as the lemons are covered with liquid, all is ok. I make a large jar (2 dozen lemons) and transfer two or three to a smaller hat as needed.
No problem keeping them for a year - if you don't use them all.

Jason Twomey added almost 2 years ago

Out of curiosity, what of 1-2 lemons in top haven't been covered 100% of the time? Cover with juice still or too late?

Sausage2

Emily is a trusted source on Scandinavian Cuisine.

added almost 2 years ago

I'd cover the top ones and keep them still. They're probably still totally fine. If they were bad in any way, you'd see mold on them.

Elaine Ruth added almost 2 years ago

How do you use "preserved lemons? I have seen them but don't know how they are used.

Jason Twomey added almost 2 years ago

I have read about them in several books and online about North African/Moroccan dishes. You blanch the peel and add to tagines, stews, etc. lots of uses.

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Emily is a trusted source on General Cooking.

added almost 2 years ago

They are great in so many things!! Tagines often incorporate them, but as bigpan says, they're great in any number of ways. I adore this salad which uses preserved lemons in the dressing: <a href="http://em-i-lis.com/wordpress/recipes-new-format/salads-and-side-dishes/celery-and-preserved-lemon-salad/" target="_blank">http://em-i-lis.com/wordpress/recipes-new-format/salads-and-side-dishes/celery-and-preserved-lemon-salad/</a> as well as this recipe which uses freekah (aka frik) which was recently offered in the food52 shop: <a href="http://em-i-lis.com/wordpress/recipes-new-format/non-pasta-lunch-and-dinner-entrees/frik-with-mixed-greens-and-preserved-lemon/" target="_blank">http://em-i-lis.com/wordpress/recipes-new-format/non-pasta-lunch-and-dinner-entrees/frik-with-mixed-greens-and-preserved-lemon/</a> Lots of great uses and as they last for so long in the fridge, it's worthwhile to make one or some and just keep them on hand for when the need arises!

Bigpan
bigpan added almost 2 years ago

If the lemons have been exposed too much they will turn to a dark color. Toss them out. Normally the salt is also the preservative so being exposed but still covered with salt is okay.
Besides tagines, use in any recipe where you want to add the unique flavor - even pizza !

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