Preserved Lemons

emglow101 · February 23, 2016, 4:59am

Perfect , Thanks .

shrinkrap · February 9, 2020, 7:54pm

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.

I’d 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, but…any thoughts about this?

sr44 · April 22, 2020, 12:33am

And I’m finally using pickle weights, which you suggested in a much earlier discussion in another forum. Seems to be working.

shrinkrap · September 7, 2020, 7:48am

Nice! I thought I’d 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.

shrinkrap · September 7, 2020, 3:35pm

A link for later

biondanonima · September 7, 2020, 11:02pm

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.

Scubadoo97 · September 8, 2020, 1:25am

The best thing you can do is forget about them for a good 4 weeks

biondanonima · September 8, 2020, 1:26am

Four weeks, four months…time has lost all meaning this year, LOL. I honestly can’t remember if I bagged these up in April or July!

Scubadoo97 · September 8, 2020, 1:34am

Pull and taste. Pull one quarter of of a lemon and slice off the flesh and taste the peel. You will know

sr44 · October 11, 2020, 3:47am

I haven’t frozen them, but the mushy ones are a good addition to mayonnaise.

shrinkrap · October 11, 2020, 5:26am

That’s a good idea!

pilgrim · October 11, 2020, 2:57pm

I’ve read most of this plus the Chow thread and still don’t 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 Wolfert’s 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.

shrinkrap · October 11, 2020, 5:36pm

I still don’t know, but I still do it when I can!

kobuta · October 12, 2020, 5:11pm

I wonder that same thing every time I have to pull a few chunks out for roasting…

Scubadoo97 · October 30, 2020, 10:33pm

Could be to help hold the salt against the flesh

JoeBabbitt · October 30, 2020, 11:43pm

This is very similar to how I have preserved lemons in the past. It’s a simple fermentation although I’ve used less salt.

sr44 · November 1, 2020, 3:34pm

I had a whole bunch of cut up lemons left after a party and made preserved lemons with them, no problem.

shrinkrap · January 23, 2022, 3:09am

Time for a new batch! From someone’s tree that needed picking.