The BBC Good Food logo
A jar with preserved lemon & lime squeezes

Preserved lemon & lime squeezes

By
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 2 litres

Preserving is a canny way to make the most of leftover lemon and lime wedges and skins. You can use the rind part of the fruit in future recipes

Nutrition:
HighlightNutrientUnit
kcal6
low infat0g
saturates0g
carbs1g
low insugars0.4g
fibre0.3g
protein0.1g
low insalt0.63g
Advertisement

Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, May 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content