Ok these lemons have changed my (mid-week cooking) life. Along with having jars of the pasta sauce and dressing in the fridge, it’s like having a blast of citrus to warm things up when it is single digits outside. Thanks you mother forkers.
I’m in the southern hemisphere and I had a bumper crop of lemons I was going to preserve. I want overseas for a few weeks before I could preserve them so I put them in my spare refrigerator. Well, wouldn’t you know, the power went out during the hottest part of summer while I was away. The lemons rotted, exploded, and then turned to green mold/dust. It was disgusting to clean AND I have no preserved lemons. Very sad!
Hi. I followed your recipe for preserved lemons last month and I’m trying to use them but they are so salty. I’ve rinsed them which helps but still they are a little too salty. I’ve altered recipes I use them in to offset the saltiness. I’m a person who loves salt too!! Is there anything I can do to rescue the remainder? I have about 2/3 of quart jar left.
Ok these lemons have changed my (mid-week cooking) life. Along with having jars of the pasta sauce and dressing in the fridge, it’s like having a blast of citrus to warm things up when it is single digits outside. Thanks you mother forkers.
OMG!! Had this lemon cream sauce with pasta and mushrooms...absolutely amazing!
So excited to use my lemons!!
I made two jars of preserved lemons and I'm using them way more than I thought I would. Such a great idea, thanks!
I’m in the southern hemisphere and I had a bumper crop of lemons I was going to preserve. I want overseas for a few weeks before I could preserve them so I put them in my spare refrigerator. Well, wouldn’t you know, the power went out during the hottest part of summer while I was away. The lemons rotted, exploded, and then turned to green mold/dust. It was disgusting to clean AND I have no preserved lemons. Very sad!
Hi. I followed your recipe for preserved lemons last month and I’m trying to use them but they are so salty. I’ve rinsed them which helps but still they are a little too salty. I’ve altered recipes I use them in to offset the saltiness. I’m a person who loves salt too!! Is there anything I can do to rescue the remainder? I have about 2/3 of quart jar left.