Preserved lemons

[BlingLoving]

I decided to use a Jamie recipe to make preserved lemons. But I'm concerned as the lemons are not entirely covered by the water as they keep floating up over the rim, but under the lid. Does this mean they'll be contaminated and bad for me, or can they still be used?

Also, it seems my jar doesn't seem to seal them 100% in that when I shake it up a little bit of water leaks out.

These are a write off aren't they?

Does the jar have a rubber seal?

I buy the readymade preserved lemons and love them especially in north african receipes.

In these readymades each lemon is covered by the brine.

Have you got too many in the jar? The moisture still surround the lemon so I wouldnt be too concerned about that.

Jamie has a forum - I would post it on there and see if anyone has more experience of this.

That's a good idea, thanks.

It's got a rubber seal. But it's a cheapie from IKEA so...

I did some recently and had the same problem, ie floating lemons. I put a cinnamon stick on top to push it into the liquid.