Perfect , Thanks .
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I made preserved lemons in a vaccum sealed bag this year. I have been making them and reading about them since Chowhound days.
My usual
The new, which have been in the fridge for weeks.
Iâd like to put the new ones in the old brine.
I could find only one reference online.
The Suburban Farmer.
Similar idea in Ideas in Food.
They seem fine, butâŠany thoughts about this?
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And Iâm finally using pickle weights, which you suggested in a much earlier discussion in another forum. Seems to be working.
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Nice! I thought Iâd neglected to take a picture in the bag. I have since transferred them to a jar. Tasted them today and they are as good as any !'ve made in a jar.
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A link for later
Timely post! I made preserved lemons in a bag myself a few months ago and had forgotten to check on them. Just took a look and they seem to be doing just fine. Will probably transfer to a jar now and refrigerate to slow further fermentation.
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The best thing you can do is forget about them for a good 4 weeks
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Four weeks, four monthsâŠtime has lost all meaning this year, LOL. I honestly canât remember if I bagged these up in April or July!
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Pull and taste. Pull one quarter of of a lemon and slice off the flesh and taste the peel. You will know
I havenât frozen them, but the mushy ones are a good addition to mayonnaise.
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Thatâs a good idea!
Iâve read most of this plus the Chow thread and still donât understand the reason for leaving the lemons semi-intact, i.e., attached at the stem end. Tradition? I usually use one or two 1/8 sections at a time and would think that having to cut off a portion would be clumsy and subjecting the contents to unnecessary mauling. FWIW, I use Paula Wolfertâs method which is stupid easy and leads to excellent results. I have had jars last two years and still be viable and of good flavor.
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I still donât know, but I still do it when I can!
I wonder that same thing every time I have to pull a few chunks out for roastingâŠ
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Could be to help hold the salt against the flesh
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This is very similar to how I have preserved lemons in the past. Itâs a simple fermentation although Iâve used less salt.
I had a whole bunch of cut up lemons left after a party and made preserved lemons with them, no problem.
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Latest from the NYT
The Ingredient That Brightens Every Dish Itâs In
Testing the subscription version to see if it âunfurlsâ; there appears to be two link options; trying both, one that includes the title, to no avail. 
https://www.nytimes.com/2024/07/09/dining/preserved-lemon.html?smid=nytcore-android-share
The Ingredient That Brightens Every Dish Itâs In https://www.nytimes.com/2024/07/09/dining/preserved-lemon.html?smid=nytcore-android-share
A quote
"Lemons are scrubbed, cut open with the one end left intact,⊠"
Still doesnât say why,
"then salted generously and squeezed into a tight jar and left to sit for at least a few weeks, until soft and potent. "
And this
ââŠOnce theyâre ready, Mr. Lahlou suggests discarding the seeds, separating the pulp and rind, and storing them separately in olive oil.â
I donât recall reading that before! Anyone tried it? Today I saw a recipe from Bon AppĂ©tit (Iâve started a trial of paying for Epicurious) , âSteak With Preserved-Lemon-Marinated Tomatoesâ that calls for the brine, so I wonât be trying dumping it just yet. I also seem to recall a recipe using the pulp.
And my latest batch
This year I experimented with fermetation gadgets
Fermentation weight
And the coil I replaced with it.
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