Preserved Lemons: is it ok if they are above the liquid

I started a jar of preserved lemons yesterday and today I noticed that the top of one lemon is above the liquid, is this ok? Should I try to press it down, or add water?

pickling lemon

Best Answer

For the process to occur, the lemons should be covered by the sugar/salt/liquid. There is a little time frame where being partially exposed is OK, and the other lemon pieces will start to soften and break down, but the lemon should be pushed down a little to be covered.

The preservation happens because the sugar and/or salt 'dry out' the cells of the lemon through osmosis, causing water to be expelled from the lemon's cells. This both creates the desired texture change and prevents bacteria from spoiling the lemon while this process occurs.

There is also fermentation by desirable bacteria, that can survive in these conditions, so the entire quantity should be covered.

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Quick Answer about "Preserved Lemons: is it ok if they are above the liquid"

For the process to occur, the lemons should be covered by the sugar/salt/liquid. There is a little time frame where being partially exposed is OK, and the other lemon pieces will start to soften and break down, but the lemon should be pushed down a little to be covered.

Should preserved lemons be covered in liquid?

**If you run out of lemon juice you can add a bit of cold, filtered water to ensure the fruit is fully submerged. If not fully covered with liquid pieces of lemon can develop a coating of white mold during curing. This is harmless - simply wash it off, place the lemon back in the jar and top with more lemon juice.

How do you tell if preserved lemons are ready?

When the peels become translucent, you will know they are soft and ready for use. When you are ready to use a lemon, remove it from the jar and rinse to remove excess salt. Cut all of the remaining lemon flesh and pith away from the rind and discard.

Can you get botulism from preserved lemons?

Botulism is really not a concern with fermented lemons, just like any other lacto-fermented food. Low-acid canned or preserved foods are sometimes a concern for botulism, however, lemons are too acidic and aren't a host for the toxin. Lemon juice adds acidity for the prevention of botulism in canning recipes.

Should my preserved lemons be bubbling?

Make sure you burp the jar periodically. Gas will build up as they ferment and you don't want anything shooting out of the top when you open the jar! The lemons are done when the bubbling has subsided and the rind is soft and pliable.

Easy Preserved Lemons (Just Lemons \u0026 Salt + No Measuring)

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Images: Maria Orlova, Charlotte May, Rachel Claire, Charlotte May