Preserved lemons and limes

Preserved lemons and limes. Photo / Babiche Martens

3 lemons
5 limes
150g coarse salt
2 bay leaves
1 cinnamon stick
3 cloves
4 black peppercorns
Extra lemon juice
Olive oil

1 Scrub the lemons and limes then quarter. Put them into a large bowl and
massage with the salt.

2 Pack the fruit into sterilised jars while inserting bay leaves, cinnamon, cloves and peppercorns.

3 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.