Add my name to the list of preserved lemon converts. I have a jar of mixed Myers & Eurekas in my fridge ( They are about 45 days old) and use them in my tuna salad, in my pesto and in a little quickie veggie dip of yogurt (Greek-style) curry powder, black olives minced and preserved lemon diced finely.
MY question is this: How do I properly maintain my lemons? Do I add one for each one taken out? Do I add more lemon juice and salt? Just more lemon juice? I would like to keep a supply on hand at all times as they really are versatile..
How convenient that your posts are in sequence!
Here's a new question.
I've made several batches of lemons, wonderful, delicious.
The lemon juice/salt brine gets really thick over time. Since they came out fine I am assuming that's OK but I've never read anything from anyone else about this happening.
Kathy (who loves to eat them straight from the jar, in small quanitites )
Kathy, I get exactly the same results: the brine gets really thick with time. I figure it's just a natural effect of the brining process, and that juices continue to concentrate with a certain amount of evaporation out of my jar, just due to opening and removing lemons and closing it. No, I've never noticed a problem. I can't imagine why there would be a problem, from a health standpoint. The salt is getting more concentrated.
shelly59, because of the issue above, I don't try to replenish my batches. I think I've read of ways to do that, but my brine always concentrates down to a syrup long before the lemons are gone. I just start a new batch when I'm getting down to the bottom of the old batch. You can see how fast you're going through the stuff, so you should be able to figure how far in advance to start your fresh batch.
It's great to see new interest in this topic!