Preserved lemons with a significant amount of oil

[SEEING-TO-BELIEVE]

i've tried to get an answer for this elsewhere but got confused by different opinions.

i've made canned sliced lemon jar with 1/3 of oil.. and the rest filled with lemon juice and a bit of water.
i've used coarse salt for the canning..

i've put it in the fridge for two days but been told that it should be outside even if it's hot outside the fridge, so i transffered it outside yesterday.

will my lemons get preserved well or do i need to start from scratch?

and also..
how long wll it take until i can use it as a pasta sauce in a recipe?

thanks

 

[dragnlaw]

I've only ever preserved lemons in salt and it's own juice. I've never heard of using oil, so no help from me on that part. But salt alone will preserve it on the counter. A lot of salt. But for long term I end up putting it in the fridge.

I've never used it in pasta so can't help you there.

 

[GotGarlic]

Here is the preserved lemon recipe on the site I use for canning and preserving information: Preserving Lemons. They're ready to use after three weeks.

The recipe for preserving lemons is as dragnlaw said - you only need lemons, salt and lemon juice. Adding water and oil can make it less safe.

 

[jennyema]

No oil in preserved lemons

 

[SEEING-TO-BELIEVE]

if i will take the oil out at this point and add mostly lemon juice instead it will be ok?

why oil is not good?

 

[dragnlaw]

No, I personally would not try to remove the oil just in hopes it would work. The oil would carry some little bad guys that the acid in the juice would not neutralize.
Sorry, but I think you should start from scratch.
Perhaps you can use the lemons you have now in another way. Also within the next little while, just as you would fresh lemons. and at this point keep them in the fridge.

I don't know where you got the idea of adding lemon - I think you were trying to compress too many recipes into one and mixed a recipe to be used immediately with a preserving one.

 

[SEEING-TO-BELIEVE]

i see
i followed this recipe but added more oil
the recipe is in hebrew

לימונים כבושים ב-10 דקות

אין כמו צנצנת לימונים כבושים לשדרוג טעמים

lizapanelim.com

 

[medtran49]

I've never heard of using oil in preserved lemons either. Salt, sometimes some sugar, which I actually prefer, and the lemons. The last time I made them, I used the below recipe and really preferred it over what I had made previously. It's also from a very reputable site.

Preserved Lemons Recipe

Preserved lemons are useful in all sorts of recipes, and they're a breeze to make.

www.seriouseats.com

There have been outbreaks of botulism in the past when chopped garlic was stored in oil and left out.

 

[dragnlaw]

Her recipe is not about preserving the lemons. Preserving means to be able to keep for extended times past the normal "shelf" life of the object.

You are just making instant pickled lemon slices with her recipe. In which case the oil is just part of the flavour. They are ready to eat in 4 days and then can keep 5 days after opening in the refrigerator.

Again, these are NOT meant for long term preserving.