DO NOT, I repeat, DO NOT make these if you have a paper cut. Anyhow, I am trying to preserve more with the world being a dumpster fire and all, and I'm very excited to use these, despite the pain they inflicted to my paper cuts.
I haven’t made these yet. And now i have split finger ends (typical winter problem) so will wear gloves. As I was reading the recipe i was worrying about the pain! Thanks for the reminder!
Omg, you guys just saved my life. Well, not quite that dramatic but the couple who hosted Thanksgiving sent everyone home with chic little net bags full of lemons from their tree and since I am single and cook for myself, I was like WTF do I do with all these? My friends are all limiting sweets or some shit, and lemon curd isn't super vegan, so this is the perfect craft project at the perfect time.
you'll be so glad you did. they make food taste so fancy but are cheap as fuck to make. if you try to buy a small jar in a store, you'd pay $10 easy for 1/4 of what you can make at home.
Ok, I hate to be that person (do I though?), but I checked the recipe since I’m starting a new batch, and it says to leave the lemons in the pantry for 2 weeks. But I will try it for one week this time. In case you’re able to update that recipe or Substack, thought I’d let you know. Thanks for walking me through it and holding my citrusy hands.
Yep, managed to screw this up. After two weeks, took out some lemon, sliced it up real little (would we call this diced?), put it into a cruciferous ?? stir fry … and ruined the stir fry with SUPER BITTER LEMON RIND bits (would we call this diced?). What the hell did I do wrong?? Is it because I used Díamond Crystal kosher salt (thanks for pressuring me NYT cooking into buying a bucket of stripper name salt)?? I added more salt and am waiting to see what happens. Can’t be worse.
We solved it!!! Yeah, they probably over fermented. Try it again and throw them in the fridge after a week. Now you have a reason to use more of that salt lol
I have a jar of lemons all salty and happy in the jar, now have a quart of limes going and, um, they’re looking a bit funky. Are limes supposed to look cloudy/brownish or will we be going to the ER in January!?
DO NOT, I repeat, DO NOT make these if you have a paper cut. Anyhow, I am trying to preserve more with the world being a dumpster fire and all, and I'm very excited to use these, despite the pain they inflicted to my paper cuts.
my whole life is finding out i have a paper cut while i squeeze a lemon, I swear
I haven’t made these yet. And now i have split finger ends (typical winter problem) so will wear gloves. As I was reading the recipe i was worrying about the pain! Thanks for the reminder!
yes I feel your pain 😫 .Opted for surgical gloves we had in the house.
Omg, you guys just saved my life. Well, not quite that dramatic but the couple who hosted Thanksgiving sent everyone home with chic little net bags full of lemons from their tree and since I am single and cook for myself, I was like WTF do I do with all these? My friends are all limiting sweets or some shit, and lemon curd isn't super vegan, so this is the perfect craft project at the perfect time.
you'll be so glad you did. they make food taste so fancy but are cheap as fuck to make. if you try to buy a small jar in a store, you'd pay $10 easy for 1/4 of what you can make at home.
Ok, I hate to be that person (do I though?), but I checked the recipe since I’m starting a new batch, and it says to leave the lemons in the pantry for 2 weeks. But I will try it for one week this time. In case you’re able to update that recipe or Substack, thought I’d let you know. Thanks for walking me through it and holding my citrusy hands.
yeah try one week. unless your cabinet is 101 degrees we should be good to go!
Yep, managed to screw this up. After two weeks, took out some lemon, sliced it up real little (would we call this diced?), put it into a cruciferous ?? stir fry … and ruined the stir fry with SUPER BITTER LEMON RIND bits (would we call this diced?). What the hell did I do wrong?? Is it because I used Díamond Crystal kosher salt (thanks for pressuring me NYT cooking into buying a bucket of stripper name salt)?? I added more salt and am waiting to see what happens. Can’t be worse.
hmmm, did you let it pickle in a cool place for a week before you stuck it in the fridge? They are funky and salty but shouldn't be bitter!!
Thanks for replying :-) I left it in a cool place for two weeks, haven’t refrigerated it yet. Maybe that’s the problem?? 😬
We solved it!!! Yeah, they probably over fermented. Try it again and throw them in the fridge after a week. Now you have a reason to use more of that salt lol
LOL!! Thank you!! Will try again. 🫠
I'm eager to use these but I don't know how. Will there be ideas coming our way?
recipes are coming next week with lots of ideas. I promise!
Running a little behind but I got my lemons in today! They’ll be happy new year lemons!
I have a jar of lemons all salty and happy in the jar, now have a quart of limes going and, um, they’re looking a bit funky. Are limes supposed to look cloudy/brownish or will we be going to the ER in January!?
cloudy is fine, brownish is concerning.... i might chuck the batch. do you see mold?
No mold visible. I can best describe it as cloudy dill pickle brine color. Or swamp water 🐸
hmmm, i think that jar is best discarded.
In the words of Ralphie, Fuhhhhhhhh ….
Yeah will do.