I know the topic of how to preserve lemons comes up again and again, but I am hoping for new wisdom. Last year I scrubbed my lemons, sterilized by jars (twice), and then followed the instructions in Vegetarian Cooking for Everyone. Filled the jars with fresh lemon juiced, sliced the lemons lengthwise and shoved salt into them, then put them into the jars and kept them in the fridge. (She says you can either put them in the fridge or out, but we have a small kitchen.
Now I have 3 jars in the fridge with a nice white/blue mold on top. What did I do wrong? I assume I need to toss the lemons? I am sure we will have another windfall this year and would like to do it right.