In article >, sf
> wrote:


> To use, rinse the lemons, as needed, under running water, removing and
> discarding the pulp, if desired. There is no need to refrigerate after
> opening. Preserved lemons will keep up to a year, and the pickling
> juice can be used two or three times over the course of a year.
>

I've got preserved lemons in the fridge, but never use them. You say
they will keep for a year--I may have had them that long. What are the
telltale signs that they are no longer good? Do they mould? Or is
there an off-taste? What should I look for?

Tks