Preserved Lemons and Limes

You may have noticed the link to the St Andrews Limes company website in the post below, they have some great products that you can order online, try the hot lime pickle it's a cracker. Preserved lemons are an integral part of Moroccan cooking (as are tagines) and if you want to have a go at preserving your own lemons and/or limes this is how you do it.



Lemons
Limes
Peppercorns
Rock salt
Bay leaves
Jars and lids

Sterilise your jars and lids in boiling water and dry.
Scrub your lemons and limes and then slice them into quarters without completely seperating the quarters. Stuff rock salt into the cuts (about a tablespoon per lemon/lime) and then place a tablespoon of rock salt in the bottom of each jar. Add three peppercorns and a bay leaf then place 1 lemon or lime in the jar. Add another tablespoon of salt, three peppercorns and a bay leaf and then another lemon/lime. Finish off with another tablespoon of rock salt, three peppercorns and a bayleaf and then squeeze the juice of half a lemon or a whole lime over the contents of the jar and seal. We have used small jars so that when we come to cook with the preserved fruit we can open the jar and use all the contents for a recipe rather than resealing. The fruit can be used after one month and left unopened will last for many months.