Keep or chuck?

Can you remember why you got them? What would you use them for??

Stumped.
Soz.

Never come across preserved lemons.

I bought them for Moroccan tagines, but then the recipe I used - and really like, so that is the one I tend to go back to - has clementines in and I always forget I've got the lemons.

I bought them in an ordinary supermarket, they're Belazu, so nothing particularly unusual.

You've got me interested. I've just googled them and a whole new world has opened up!! As for the Nov09 bit, if they look okay, and smell okay once you open them..... trust your instincts. But then again, several of the googled sites said that making them is dead easy.......

I would open the jar and if there's not a rush of noxious gas, have a taste.
You can use a little in Delia's Moroccan Chicken recipe ( which I often make.)

I'd trust my instincts on opening them. They'll probably be ok.

Me too Lona. Think I might have some at the back of the cupboard too . I also got mine for a tagine recipe, forgot they were there and used dried apricots but I quite fancy the idea of clementines.

Sounds sensible. I will keep them then, and do TriciaF's Delia recipe tomorrow. If you don't hear from me after that, you will know it was a bad decision......

Rather think that they should be consigned to the disgusting food thread - fresh or stale, tried em once, me no like.

Good luck.

Easy to make some nice fresh ones.

Definitely chuck.

Oh, what was wrong with the taste, JessM? I like bitter, if that was the issue. But I don't want to cook something and then find it is disgusting.

petallus now you've got me vacillating. First one way, then the other. Indecisive? Moi?

Open and see - you'll soon know - they will, of course, deteriorate more quickly once opened!

I just wouldn't fancy eating something that had been hanging around all that time and lemons are quite cheap so cost doesn't really come into it.

If it didn't have a date on would you use them ?

I would open and smell as others have said. What are they preserved in ?

They are easy to make and easy to buy, so I'd go that route. Chuck the old ones out.

They are preserved! The point of preserving is to keep things for the future, and they are lemons (acid) and salt (preservative) I would open them and see what they are like. They can then be binned if you are not entirely happy.

I must say I did not like preserved lemons even newly bought, so I would be using the clementines.

They are not wildly expensive so I would be inclined to chuck, especially as clementines and lemons are cheap to buy.

I find pickled stuff like onions and beetroot go horribly soft if kept for too long.

So I chuck them.

When in doubt ...

Eeurrgh. Just googled 'em. Chuck. And don't replace.