Preserved lemons: how do I know when mine are done?

M

marilynfl

Moderator
Well, this has turned out to be the ONLY good thing about being sick for several weeks. I made preserved lemons almost a month ago, forgot about them and now I have no clue whether they're done. But they might be.

First I tried The Minimalist 3-hour version, but it merely tasted like a severely salted lemon. Since he's on video promoting his thing, I guess he feels compelled to rave about...whatever he's making. Next I went with the whole "slice into quarters almost all the way through, pack with salt, cover with lemon juice" and let sit on the counter for a month. Then when I got really sick, I stuck the jar in the frig. That's where it's at now.

So...were they doing their preserving thing while in the frig? Or did the coldness impede that process?

I'm clueless here, folks.

 
Let me know how you use them. I have never made them before; for some reason, I can't wrap my mind

on how they taste. When I think Lemons, I think Iced Tea, Chicken (w/ garlic), sorbet, shrimp, etc... Not sure what to do w/ a preserved one, or the texture.. For some reason, I think of a jellied fruit candy in a dish.... Would love to know how it works for you.

Hope you are feeling better! : )

 
I'm having problems too...but tasted some amazing sauteed chickpeas with preserved lemons grated on

top as a bar nosh. It was fabulous and that encouraged me to try making them. I have a jar from a middle eastern store, but they're grey and slightly nasty looking. I've never been able to bring myself to even open the jar.

I'm just starting to want to cook again so I'd imagine it will be something Moroccan.

 
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