Preserved lemons and limes with salt and spices.
Used extensively through North Africa, preserved lemons or, and limes are a great addition to many dishes.
Easy to prepare, they’ll be ready to eat in about a month, and will last for up to 2 years.
Use spices to your liking, but bay leaves, coriander and black peppercorns are highly recommended.
Also, sea salt is best, but as I didn’t have any, I made them with rock salt.
- lemons or/and limes
- sea salt or rock salt
- bay leaves
- black peppercorns
- coriander seeds
- cinnamon stick (optional)
Split the lemons and limes in quarters, taking care not to cut all the way through, leaving a few millimeters at the bottom of the fruit.
Pack the lemons with salt. Should you want, you can mix the salt directly with the spices, or as I did, add the spices later, around and on the top.
Pack as tight as you can in a sterilised jar, adding as well the bay leaves and the cinnamon stick.
Close the jar and forget it for one month. When done the peel of the preserved lemons can also be eaten, adding a lovely flavor to dishes.