Everlasting lemons and limes

The title of this post is a slight exaggeration however the recipe does give your life an extension on your lemons. They are preserved lemons, using salt, which are used mainly in middle eastern and North African countries. They have a mellow, deep and of course salty flavour that lends itself well to dishes like tagines. Along with the research on the lemons themselves, I've seen lots of recipes for pasta salads and other dishes that I'm looking forward to trying out. The only trouble with these little yellow gems is that you have to wait a month for them to preserve. 

I couldn't wait that long so ended up buying some to use in a recipe for Persian lamb tagine but I'm sure I'll get through them fast enough. I'll follow with the recipe for the lamb stew which is far more exotic than the one you'd get for tea after school. 

I also have given preserved limes a go as I thought they would be very good for Mexican food, especially cooked down in a nice hot beef chilli. I'm sure I will update you on their progress after a month goes by. 

Preserved lemons/limes 

You will need a sealable litre jar for each fruit. 

Depending on size 9 lemons and 11 limes. They should be tightly packed in. 

Plenty of coarse rock salt. 

Take each fruit, give them a good wash and cut a cross in the top, not quite going all the way through so all 4 wedges are still attached. 

Take a spoonful of salt and stuff it inside then push in to the jar. 

Repeat this process, pushing the fruit down each time to release as much juice as possible whilst sprinkling some more salt in each layer. Fill to the top and add some more salt and give it another squashing for good measure. Leave over night, the juice should come out and fill the jar to the top. If it hasn't then just boil a kettle and cover the fruit. 

Now all you have to do is remember to give the jar a shake upside down every day or so. Once given a month of this they are ready to use.