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Preserved Lemons


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284 replies to this topic

#271 FlyingChopstik

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Posted 17 November 2014 - 09:37 AM

I learned so much from Paulas books and her posts. I hope shes feeling better that she can rejoin our discussions on here.

#272 Dave W

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Posted 17 November 2014 - 11:44 AM

I've got some embarassingly old (3 years+) preserved lemons where the brine has turned very dark, amber in color. There's no mold in the jars and the lemons are submerged. 

 

Safe to use? Start over?



#273 FlyingChopstik

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Posted 17 November 2014 - 12:50 PM

I've got some embarassingly old (3 years+) preserved lemons where the brine has turned very dark, amber in color. There's no mold in the jars and the lemons are submerged. 
 
Safe to use? Start over?


Hmmmm thats a tough 1. What does it smell like? Were they in the fridge?

#274 Dave W

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Posted 17 November 2014 - 05:00 PM

They were never refrigerated. They smell deep and lemony. The second layer is the same color.

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Edited by Dave W, 17 November 2014 - 05:04 PM.


#275 Smithy

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Posted 18 November 2014 - 02:53 AM

If they smell deep and lemony, instead of obnoxiously off, they're probably safe - despite the disgusting color :-). I doubt pathogens can grow in that brine. I'd try a bit for taste, and if they tasted all right then I'd go ahead and use them. Note, however, that I'm cooking for healthy people with strong constitutions. If you're in doubt about the health or safety consequences you may have better peace of mind if you just discard them.

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#276 Dave W

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Posted 18 November 2014 - 07:31 AM

Thanks for the feedback. I'll make use of them soon.

#277 Anna N

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Posted 06 December 2014 - 09:57 AM

image.jpg

Meyer lemons put up a couple of hours ago. By this time tomorrow they should be properly submerged as they shrink and release more liquid.
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#278 Hassouni

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Posted 07 December 2014 - 06:17 PM

So without having to read through 300 previous posts - I don't have a tagine and don't often cook for more than 2 or 3 at most. What else can I use these lemons for?



#279 scubadoo97

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Posted 07 December 2014 - 06:24 PM

You don't need a tagine to make a Moroccan braised dish. But use them in anything where you want the perfumed flavor of lemon. A fine dice is interesting in hummus as well

#280 Anna N

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Posted 07 December 2014 - 06:44 PM

So without having to read through 300 previous posts - I don't have a tagine and don't often cook for more than 2 or 3 at most. What else can I use these lemons for?



Here is a link to get you started

http://www.huffingto..._n_4824738.html
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)
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#281 Hassouni

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Posted 18 January 2015 - 01:47 PM

Soooo is this mold:

 

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#282 JoNorvelleWalker

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Posted 18 January 2015 - 03:26 PM

I've read that white mold on preserved lemons is not dangerous.  Your mileage may vary.



#283 FlyingChopstik

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Posted 19 January 2015 - 10:49 PM

Ive never had white patches like that on my lemons so im not sure. How do they smell? If it smells like ammonia or household cleaner, definitely toss.

#284 FlyingChopstik

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Posted 19 January 2015 - 10:51 PM

Also have you been shaking them regularly and pushing down any lemons that rise above the brine? How much salt did you use?

#285 Smithy

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Posted 19 January 2015 - 10:56 PM

I think I'd go with the smell test also. If they don't smell bad they're probably okay; if they do smell bad they may not be harmful but they probably won't be pleasant. I've eaten/used preserved lemons that had gone dark, smelled more like turpentine or old furniture polish than nicely perfumy briny lemons, and never suffered ill effects...but I didn't particularly enjoy the taste.

Edit: I've realized since posting this that my response doesn't exactly address the mold question. I haven't enough knowledge for that. My suspicion, however, is that mold that grows under these conditions may be unpleasant but won't be harmful.

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown