My boyfriend made preserved lemons (following Claudia Roden's recipe) and pickled ramps (following David Chang's recipe) almost a year ago. We have been using them bit by bit for the past year (from the same Mason jars in which the were originally stored) but they're not done yet. Does anybody know how long they can be kept/eaten?
The Claudia Roden book says the lemons "take about 4 weeks to mature and can last a year" and "If a piece of lemon is not covered (in the preserving liquid) it develops a white mold which is harmless and just needs to be washed off."
How would we know that they went bad? Any insight on this would be much appreciated.
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