Preserved lime is browning and fading inside the brine
I read a lot about preserved lemons (TLDR: quarter them, and keep them in a mix of lemon juice and salted/brined water for 10-30 days), and I'm trying it with limes. But...
Two things concern me about my current mixture:
- The lime skin, which was a nice vibrant green, is turning a dark greenish (almost brown) colour
- In some places, the colour leeched off entirely and it's white (like the inside of the rind
Am I doing this right, or is this starting to rot?
I brined them in a combination of salt, water, and lemon juice for about three or four days prior to noticing this. Now (another four days later), they're even more dull-coloured.
(I don't have a picture, sorry. On closer inspection, the dark green/brown looks like it's fading.)
Best Answer
I have since sliced them open, and they seem to be doing okay.
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Do preserved lemons turn brown?
The lemons are ready to eat in a week. This will keep for a year or more as the salt acts as a preservative. The older this preserve gets - the darker it gets - you will end up with a darkish brown preserve of lemon slices in a salty jelly after about 6 months.Why are my preserved lemons cloudy?
As the lemons are preserving, the juice may/will turn cloudy and thick. This is completely normal. Preserved lemons can last up to a year in the refrigerator. You can also dehyrdrate the preserved lemons and then pulverize them in a spice grinder.Can preserved lemon go bad?
First of all, know that preserved lemons will keep for quite a while in the fridge. They are preserved, after all. Kept refrigerated, these lemons will keep for about a year, so don't feel that you have to rush to use them up before they go bad.How long can you keep preserved limes?
How Long Are Preserved Limes Good For? Limes will be ready to start using after two weeks, but they will be shelf-stable for up to six months. It's important to realize the better you sterilize your jar and only allow impeccably clean utensils into the jar when getting limes out, the longer they'll last.Asian Preserved Lime | Pickled Lime
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Answer 2
Its normal for the skin of the lemons to turn brown. I have never made this with anything other than lemons and hawaiian salt. These are left in the sun for a bit, 5 months are so. Often times the jar is turned on its side and rotated every so often. You can Google "Kitchen Craig, Recipes from my kitchen" for a very good recipe and explanation of the process. He also has a photo of his preserved lemons so you can compare.
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