Preserved Limes Recipes

SALTED PRESERVED LEMONS

Steps:

• In a bowl mix the spices into the sea salt. Cut a cross into the lemons -- almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years. Tips:The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh
• Uses:For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups ;

PRESERVED LIMES

Steps:

• Rinse limes; pat dry. Cut off ends and upend on a cut side. Make 2 perpendicular slits lengthwise into fruit to form an X, cutting only three-fourths of the way down. Pack lots of salt into slits and place limes into jar, pressing to compact and release juices. Seal jar; let limes sit at room temperature 12 hours. Uncover and press firmly again to compact. Repeat once or twice daily until limes are softened and submerged in juices, 2-3 days. (If there is not enough juice to submerge limes after 3 days, add fresh lime juice to cover.) Chill 1 month before using.
• Limes can be preserved 6 months ahead. Keep chilled.

PRESERVED LEMON & LIME SQUEEZES

Steps:

• Juice 2 whole lemons or limes and keep the juice, skins and pulp. Cut all the fruit you're using into equal-sized chunks. Layer the lemon and lime pieces with 75g flaky sea salt in a sterilised 500g jar. Pour in the juice to cover the shells, adding a few tbsp boiled cooled water to top up if needed. Press down well to remove any trapped air. Seal, shake, then add more salt if needed as some dissolves into the juice.
• Mature in the fridge for at least 1 month, shaking every day for the first week, then every few days after that. The preserved lemons and limes are ready when the white pith has turned translucent. Use only the rind part of the fruit when you cook.

PRESERVED LEMONS

Steps:

• Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
• To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

PRESERVED LEMONS AND LIMES

Steps:

• Bring a medium pot of water to a boil. Reduce to a simmer and drop in the lemons and limes. Simmer for 3 to 4 minutes. Drain. Combine the salt and lemon juice and pour a little in the bottom of a glass jar. Add the lemons and limes to the jar and pour in the remaining salt mixture. Seal tightly. Let stand for seven days, shaking the jar each day to redistribute the salt mixture. Rinse the salt off the lemons and limes before using.