What are preserved lemons supposed to taste like?
I made a batch 3 weeks ago and today I took half a lemon out if the jar (that was stored in a dark place all this time and shaken every other day) and I rinsed it and "skinned" it to remove the pulp and the white skin.
However when I tasted them I was really surprised they were still quite bitter. I attached a picture of the skinned lemons and I am wondering if I went wrong somewhere?
I never had any, just thought I'd try since I had Meyer lemons on hand.