Comments on: Citrus season: pickled lemons.

By: Carnival of the Recipes – Company Dinner edition | Our Family Porch

Carnival of the Recipes – Company Dinner edition | Our Family Porch — Tue, 17 Apr 2012 01:20:55 +0000

[...] Oh, that is a uniquely tangy side dish from Rebecca Hartman. I came across the recipe for these pickled lemons at The Herbwife’s Kitchen. Not only are these pickles outside the realm of the ordinary but [...]

By: Understanding Orange Wines 4: Abe Schoener’s Scholium Project: The Prince in His Caves 2010, San Floriano Normale 2006 | Hawk Wakawaka Wine Reviews

Fri, 09 Mar 2012 19:00:24 +0000

[...] by a bouquet and flavor of honeysuckle, touches of white pepper, and a surprising, lovely bite of pickled lemon. For such a range of characteristics, the Prince still shows as well balanced. The finish here is [...]

By: Penny

Penny — Wed, 04 Aug 2010 18:00:13 +0000

Pickled my first batch of lemons a few months ago and am using them, but notice that the liquid is a bit gunky, swirling opaque stuff???? Asked the guys at my local deli and they said its the pectin in the lemons?? What does anyone else think?

By: carol

carol — Mon, 02 Aug 2010 19:13:46 +0000

okay, now that I have pickled all these lemons and waited a few months, what do I do with them. Can’t seem to find recipes using these friuts

By: lina suchov

lina suchov — Wed, 02 Jun 2010 22:21:20 +0000

I would like to know more exactly how much salt for the pickled lemons.

By: Anne

Anne — Thu, 13 Aug 2009 09:19:05 +0000

Hi,

New to this thread, but interesting as I’ve just discovered teh world of lemon pickling!!

Sylvia, the recipe I have says that once you first open the jar, that you should smell a sweet citrusy smell… if they smell like ammonia then something’s gone wrong along the way…

If there is another way to tell if they’ve gone off I’d appreciate it… My very first batch is curing right now!! But the jar that I’m using is venting air – i guess pressure is building up – At first i was very worried that this might be bad, ie, bad for the lemons and i will have to throw them out eventually – but in this recipe, it looks like extra air during fermentation is not a bad thing!!

Another nice thing is to put some spices – cloves, anise, peppers etc… into the spice mix. could be a nice idea!!

best
Anne

By: Sylvia Everett

Sylvia Everett — Tue, 04 Aug 2009 00:36:42 +0000

Ok-
So I pickled my lemons about 5 months ago and canned them as well to maximize safety.
I just opened a jar and don’t know if they came out they way they are supposed to.
How can I figure it out?
I’ll poison myself, but not my kids!!!
thanxs

By: Nick

Nick — Mon, 20 Jul 2009 02:23:46 +0000

I recently purchased a jar of pickled lemons at an oriental marked. They smell and taste remarkably like lemon furniture polish. What would one use these in?

By: crabappleherbs

crabappleherbs — Thu, 30 Apr 2009 22:55:24 +0000

Judy: Slimy shouldn’t be a problem, as long as they smell OK.

Nalini: What a neat story!

Naomi: You might want to check out my recent marmalade post for information on preserving citrus in sugar. (It’s a very different process from preserving in salt.)

Sherry: You’re welcome!

Shadia: Yes, I think you could do the same with limes, or any other citrus.

By: Shadia

Shadia — Fri, 24 Apr 2009 01:47:47 +0000

Could I do the same with limes? I’ve got lemons and limes and thought that in Egypt they have more limes than lemons, and these are the ones I am familiar with when my mum used to make them, or when we used to buy them from the pickling shop.
Thanks for that.