I've just made up a batch of preserved lemons following very similar recipes in Wolfert's _Couscous and other Good Food from Morocco_ and Walden's _North African Cooking_. Both of these recipes say there is no need to refrigerate your jar of lemons; it can be kept up to a year out of the fridge. Wolfert even says you can re-use the pickling juice.
Now I'm browsing for recipes to use my preserved lemons. I happened to look at the recipe for making the lemons in _The Essential New York Times Cookbook_ (love this book!), and see that this version is more or less the same as what I did (only the spices differ a bit), but it recommends keeping on a few months, and those in the fridge.
Why the difference? I'm thinking Wolfert would be more of an authority here.
How the maven of Mediterranean food finally got her due
How Paula Wolfert Got Her Due
Why is There No Pie Emoji?
45 Ways to Roast Chicken (All Become Dinner)
A Creamy Curry That's Mild on Heat But Not on Flavor
How Much Water Are You Using When Cleaning Dishes?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)