Preserved Lemon and Limes

A cheap and easy way to salvage any excess lemons and limes is to preserve them. You only need two ingredients: the fruit and some salt. I like to add some spices such as cinnamon, star anise and cloves to enhance the flavour- which is a great accompaniment to Middle Eastern dishes. 

Preparation Time: 5-10 mins; Ready to use after storing for 6 weeks; Makes approx. 1 large jar


  • Lemons and/or limes, cut into quarters (however much you have, I had about 3 lemons and 4 limes)
  • 1/4 cup salt
  • 3 cinnamon sticks
  • 5 star anise
  • 1 tsp cloves


  1. Sterilise your jars washing and placing them on a baking tray in the oven preheated at 140 degrees for 20 minutes;
  2. Remove jars from oven and allow to cool completely;
  3. Sprinkle a tablespoon of salt at the bottom of each jar;
  4. Place in the lemon and lime quarters one-by-one by squeezing the quarter (to release the juice into the jar), sprinkling the flesh with salt, and pressing the quarter down;
  5. After each layer of fruit, sprinkle a pinch of salt and repeat the process so that salt is in contact with the flesh;
  6. Add in the cinnamon, star anise and cloves evenly between each layer to spread the spices across the lemon and limes;
  7. You need to store in a cool, dark place for approximately 6 weeks to allow the fermentation and preserving process to occur. Once open, store in the fridge.