Preserving Lemons and Limes is an inexpensive and easy way to create incredible citrus flavours using salt and fruit.
One of the perks of being a Produce Manager and a foodie is that every morning is a little like Christmas. I tear into the huge pallets of fresh produce like a giddy school girl, excited to inspect all the fabulous contents.
Naturally my fruit and vegetable consumption has gone up dramatically. You can’t move 1000’s of pounds of produce every week and not take it home and create with it.
Being a huge lover of anything citrus one of the first things I had to try was preserving lemons and limes.
They are extremely easy to make, the only thing you require is patience to allow them to preserve.
- 7 – 8 lemons
- 7 – 8 limes
- kosher salt
- canning jars
- Wash the fruit well If you can buy organic, that is a great option as the skins are not removed for the preserving process.
- Cut 5 or each fruit into fourths.
- Cut the 3 remaining into halves for juicing.
- In the bottom of each jar add 2 generous tablespoons of salt.
- Take another 2 tablespoons and salt the wedges liberally.
- Tightly pack the lemon and lime wedges into the jars adding a few more teaspoons of salt .
- Press the fruit in tightly forcing some the juice to be released.
- Top up the jars with freshly squeezed juiced form the remaining halves.
- Seal tightly.
Every day tip the jars over and give them a good shake to disperse the extra salt that settles to the bottom. Store in a cool cupboard until the white pith takes on a bit of a translucent look.
Once opened store in the fridge.
Use them to add a hint to salty citrus to dishes.
It was perfect in this Quinoa Salad and would be great on vegetables and fish.