Moroccan preserved lemons

[Junglemum]

I've never had much luck preserving lemons, they always seem to ferment and go off. I'll give it another shot though. Thanks.

[Phteven]

I saw Jamie Oliver doing it and he really packed the salt in.
He jammed bay leaves into the lemons too not just the layers between. Dunno how he went getting them back out for cooking though.
I think the oil is important too because it helps keep it sterile - kinda like the Burmese curries that have a centimeter of oil on the top to keep the cooties out.

[~me~]

Maggie Beer also does preserved lemons..have used hers and they really yummy. We have soooo many lemons on our tree I may even give this a go!

[Rouge]

Have you had any problems with mould? This is the only reason I haven't done it yet, I know so many people that have problems with mould no matter how they do it?

[Astrid]

Mould would probably have to do with how sterile the jars are. Go to a brewing supply place and they should have some sodium metabysulphate (hope I got that right). The lemons may also need to be cleaned to remove any naturally occurring moulds on the skin.

[Rouge]

Yeah the jars were sterelised I think it's something to do with the skin.

[Phteven]

Are we talking black scary stuff or a white film on the lemons? I think a white film is normal and just needs rinsing off anything more dramatic than that obviously needs to be tested on prisoners or students first.