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Syrupy Lemon Pickle?

Kagey | Feb 12, 2008 08:22 AM

Hello. I made a batch of pickled lemons a couple of weeks ago, from a Madhur Jaffrey recipe. It called for lemons, salt, a little sugar, and a small amount of spices. So far, so good, but in the past few days the liquid has turned quite thick, and a bit reddish in color. Is this normal? I wonder if it has something to do with the pectin in the lemon peel, but I'd feel a lot better if others have had the same experience!

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