Small Batch Preserved Lemons and Limes
we made 1 pint lemons and 1 half-pint limes
- 2 lb lemons [organic meyer lemons are best]
- 1 lb limes [we used key limes]
- Kosher Salt
- Additional Fresh Lemon or Lime Juice
- Dry Whole Spices [Optional! We used Cinnamon Sticks and Cardamom Pods for the Lemons, Black Peppercorns and Cumin Seeds for the Limes]
Scrub the citrus well.
Slice off the tiny tips and tails at the tops and bottoms of each fruit.
Slice each fruit from the trimmed top down in an X, so that the fruit is almost quartered but not completely detached at its base.
Salt each fruit liberally on the inside.
Place 2 tbs Kosher Salt in the bottom of each jar.
Drop a few salted lemons or limes into the bottom of the salted jar.
Add a few dry spices.
Add a spoonful of kosher salt.
Continue to add additional fruits, spices and salt, pressing down hard with hands, the back of a spoon, or the edge of a wooden kitchen tool, so that the fruits compact and juice.
Press down hard to get as much fruit in the jar as possible!
When you reach the top, if the juice is not rising up over the fruit, add a bit more fresh citrus juice to the jar.
Place a bit more salt on the very top.
Seal the jar, leaving just about a quarter inch of head-space/room for air at the very top.
Let the jar sit around at room temperature for 3-5 days.
Shake the jar occasionally during that time.
Refrigerate the jar for a few more weeks before using.
To use the preserved citrus, open the jar, remove the amount of fruit you need, removing seeds and spices, and rinsing well.