This lemon in salt preserve is used in Moroccan cuisine to give dishes extra zing.

Makes 1 x 580 ml jar

• 3 lemons

• 2 limes

• coarse salt

• 1 bay leaf

• 6 – 7 whole black peppercorns

Quarter lemons and limes. Sprinkle a layer of coarse salt in the bottom of a sterilised jar. Pack lemons and limes as tightly as possible in jar. Put bay leaf in jar and fill it with coarse salt. Add peppercorns. Close tightly and leave outside the fridge for a few days. Turn jar occasionally. Keep jar of lemons in the fridge for at least 3 weeks before use. Rinse lemons under cold water before using to remove salt. The lemons last well in the fridge for up to 6 months.

Lemons in salt Lemons in salt Photo by Micky Hoyle

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How to sterilise jars to preserve Lemons in salt

Put a clean tea towel in the bottom of a large saucepan. Fill the pan with water and bring to the boil. Put jars and lids in the water and boil for 5 minutes. Remove jars and lids with thongs and leave upside down on a wire rack to dry. Fill air-dried jars with the preserved product. Remember, jars must be kept in the fridge after they have been opened

Edition SARIE FOOD April / May 2014 | Story Perfectly preserved | Recipe Lemons in salt Preserve