Comments on: Moroccan Preserved Lemons

By: Jenny McGruther

Jenny McGruther — Sun, 26 May 2024 15:14:52 +0000

In reply to Fawn Rosenberg. You can burp the jar daily if you're concerned. The best approach would be to use a fermentation seal that allows CO2 to escape.

By: Fawn Rosenberg

Fawn Rosenberg — Fri, 24 May 2024 20:17:26 +0000

Do you burp the jar daily until fully fermented? Thank you!

By: Brushjl

Brushjl — Thu, 07 Mar 2024 03:00:45 +0000

My second time trying preserved lemon and it was a fail this time too. I suspect the seals on my Mason jars are off.

By: Brushjl

Brushjl — Tue, 06 Feb 2024 18:33:49 +0000

I guess I used a jar with a bad seal, they went moldy after a week. But I could use the pulp, somehow that didn't go bad.

By: Jenny McGruther

Jenny McGruther — Tue, 06 Feb 2024 18:25:33 +0000

In reply to Catherine. That's brilliant advice, Catherine! I bet that paste is super delicious.

By: Catherine

Catherine — Tue, 06 Feb 2024 17:59:04 +0000

These are dead easy. I take it one step further (after too many times forgetting them on on a shelf). After about 3 weeks sitting in their juices, I remove the innards, rinse them and pulverize them into a paste. I add just a little lemon juice and keep in a jar in fridge to add to marinades, sauces, dressings. You name it. Extra jars freeze well too.

By: Noel

Noel — Mon, 14 Aug 2023 05:10:39 +0000

Just made 4 jars of this ...using recipes that have not failed me in the past.

My only issue with using whole lemons/limes is that 1 jar went off...so I have decided to cut them in bite sizes this time.

Using a lot of other spices to boot...

By: Ashley

Ashley — Mon, 27 Mar 2023 20:19:23 +0000

I have been using this recipe for about 5 years now. Its my favorite and I love the Meyer lemons in the winter to add some cheer to my Midwest life. My last lemons have lasted over 2 yrs. I keep them in the back of the fridge after fermentation time is over. Delightful!!

By: Amanda R.

Amanda R. — Thu, 19 Jan 2023 17:58:08 +0000

Recently there was a whole Reddit thread on what cut/shape to make the lemons, and someone determined the idea of keeping them partially quartered was just repeating the same recipe all over the internet. (Cool rabbit hole on transmission of data!) Anywho, I'm doing quartered quarters now because that's convenient for my recipes. Bonus of fitting an extra half lemon in there, but also I am keeping the glass weight in there. Love the spread of natural and fermented / preserved-type recipes!

By: Catherine

Catherine — Thu, 19 Jan 2023 15:30:40 +0000

I take it one step further. I do all of the prep as in this recipe, but at about 3 weeks, take them out, remove innards and rinse, and then using an immersion blender blend the heck out of them with a little lemon juice(just to bring back some brightness). I jar the paste and use it on just about everything. Keeps in the fridge, well I guess a year. I go through it pretty quickly. I use it in tuna salad, marinades, dressings on pasta…get your imagination rolling.