Home Cooking

Lemons Preserving

Q re: Preserving lemons--juice is cloudy


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 4

Q re: Preserving lemons--juice is cloudy

eel | Jan 16, 2005 06:59 PM

I'm preserving lemons for the first time. I'm using Paula Wolfert's 30-day method (basically, meyer lemons quartered but still attached at the bottom; pack with about 2/3 C course salt and 1 bay leaf; add additional fresh lemon juice to cover; let sit unrefrigerated for 30 days; shake jar once per day).

Here's my question: The juice has become cloudy. Does this sound right or is something amiss?

The lemons smell good--lemony and salty. They are beginning to look preserved and getting soft. The juice is not discolored, just very cloudy. I'm about 10 days into the process.

Want to stay up to date with this post?

Recommended From Chowhound