I had a nice batch of meyer lemons, so I decided to make some preserved lemons. I used a fairly straight forward recipe from epicurious.com (http://www.epicurious.com/recipes/foo...)
I have made preserved lemons before, but I can't remember which recipe I used.
This time, I even boiled my glass jars and used a tongue to pick up everything. An extra precaution that the recipe didn't call for.
As soon as I assembled everything inside my jar, however, everything tuned cloudy. I don't know if it's the salt and lemon juice reaction (if there is such a thing) of if it's suppose to be that way. In any case, I've kept it on the counter and shaken it daily as directed by the recipe.
The cloudyness didn't go away, I haven't open it yet, it's only been 4 days.
Do you think my preserved lemons have gone bad before it even began preserving? Besides the cloudyness, it doesn't look moldy or bad...
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