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
- Sterilise your jars washing and placing them on a baking tray in the oven preheated at 140 degrees for 20 minutes;
- Remove jars from oven and allow to cool completely;
- Sprinkle a tablespoon of salt at the bottom of each jar;
- 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;
- After each layer of fruit, sprinkle a pinch of salt and repeat the process so that salt is in contact with the flesh;
- Add in the cinnamon, star anise and cloves evenly between each layer to spread the spices across the lemon and limes;
- 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.