Preserved lemons.

[Gruney2 Profile]

I have it in mind to make a dish involving a preserved lemon, at the weekend, and I'm faced with the question I always face when i use them. The storage instructions say "refrigerate after opening, keep covered in brine, and use within 4 weeks". Quite frankly, there's a limit to the number of tagine type meals I could fancy within 4 weeks, and the best part of a jar always ends up being wasted - any tips, please? Is freezing an option?

[KeenCook2 Profile]

Hello Gruney, I've kept mine for a lot longer and not had any problems.

[Suelle Profile Website]

i haven't tried it, but I think freezing would be OK. Better than wasting them, and if you have a new jar to hand before you thaw a portion, then you'd be prepared if it hadn't worked.

[Sloe-Gin Profile]

Gruney, is this a Belazu jar?
As long as they are kept covered with the brine, they will be fine. They always like to cover themselves, but you will be Ok to keep them.

[ChinchillaLady Profile]

My current jar (one left to use) has been open since last summer, perfectly fine in the fridge.

[Stokey Sue Profile]

In the refrigerator, if covered with the brine, I too find they keep for months, though they do finally grow a fur coat

I have an unopened jar of Odysea lemons, a brand I haven’t tried before, when I open it I’ll try freezing one, I hadn’t though of that

The obvious advantage of Odysea is that it’s a smaller jar than Belazu

[Gruney2 Profile]

Thanks a lot everyone.

Gruney, is this a Belazu jar?

No, SG - although i've had those in the past. I can't find them in our local Morrisons so daughter brought me over a jar of "Odysea" preserved Beldi lemons.

[Stokey Sue Profile]

These are the Odysea lemons - their stuff is generally pretty good, my local deli seems to be a main stockist, I got some very nice evoo on offer
https://www.odysea.com/product/odysea-p ... mons-360g/

I was wrong about the jar size - almost the same as Belazu
https://www.belazu.com/preserved-beldi- ... 37176826.p

[Seatallan Profile]

I make my own sometimes and as others have said, found they keep for months in the fridge. Alternately, if you like lemon/lime pickle, incorporate them in a batch of that. Mamta's family recipe is the best ever.

[scullion Profile]

i made a batch a couple of weeks ago. you have to leave them a month before you use them and they last for months and months. i am still using some made last year.
a rinsed off piece is great whizzed up in humous in place of the salt and lemon juice.

maybe proprietary made ones have less salt?

[Stokey Sue Profile]

maybe proprietary made ones have less salt?

Possibly "Beldi lemons are preserved whole in a simple brine of water & salt. " and the whole pickle (presumably lemon and brine) is only 6.32% salt, I'd guess one made by dry salting lemons would be much saltier

[Badger's Mate Profile]

Not much help from me but just to say that I have made them by putting quartered lemons in a jar and layering them with salt and pickling spices (the sort you buy for pickling onions). Unless you use a glass-topped jar they last (in the fridge) longer than the lid. They’re nice put into poultry or game birds before roasting and then mashed into the gravy.

[Amber Profile]

I buy Odysea products from Sainsburys, as previous poster said, they’re very good. I usually buy balsamic vinegar, and pomegranate molasses - lemons are on my list to try.

[Stokey Sue Profile]

With Odysea I would also recommend the various versions of tapenade, bruschetta toppings and similar spreads

[ZeroCook Profile]

.
Freezing works great but as mentioned they do keep for an age in the fridge. Like BM I make my own and have an opened jar at the bottom of the fridge that's lasted a couple few years. That jar had evoo poured over the top. I preserve squeezed out and leftover lemons in 5% salt brine upped to 10% after a month or two
no oil, and have several of those keep well. Main thing is a decent salt concentration.