In article >, sf
> wrote:


> To use, rinse the lemons, as needed, under running water, removing and
> discarding the pulp, if desired. There is no need to refrigerate after
> opening. Preserved lemons will keep up to a year, and the pickling
> juice can be used two or three times over the course of a year.
>

I've got preserved lemons in the fridge, but never use them. You say
they will keep for a year--I may have had them that long. What are the
telltale signs that they are no longer good? Do they mould? Or is
there an off-taste? What should I look for?

Tks

On Mon, 05 Sep 2005 14:07:44 GMT, Stark wrote:

> In article >, sf
> > wrote:
>
>
> > To use, rinse the lemons, as needed, under running water, removing and
> > discarding the pulp, if desired. There is no need to refrigerate after
> > opening. Preserved lemons will keep up to a year, and the pickling
> > juice can be used two or three times over the course of a year.
> >
>
> I've got preserved lemons in the fridge, but never use them. You say
> they will keep for a year--I may have had them that long. What are the
> telltale signs that they are no longer good? Do they mould? Or is
> there an off-taste? What should I look for?
>
The other recipe from FoodTV says you can keep them up to 4 years, so
I think you've got 3 more years to go. I haven't ever preserved
or used preserved lemons (but it's so easy to do, I'm inspired now),
so my guess is that they'd be over the hill when they get mushy. I
doubt they'll go "bad" in the sense that they'll make you sick *if*
you store them properly.