Preserved lemons and limes
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|1 to drizzle||Lemon juice|
|¼ cup||Olive oil|
- Scrub the lemons and limes then quarter. Put them into a large bowl and massage with the salt.
- Pack the fruit into sterilised jars while inserting bay leaves, cinnamon, cloves and peppercorns.
- Press the fruit to release the juices then pour over the extra lemon juice, top with a layer of olive oil before sealing tightly. The fruit will be ready to use after 3 weeks.