Preserved lemon & lime squeezes

Name: Preserved lemon & lime squeezes
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 2 litres
Ingredients: 2 whole lemons or limes; 75g sea salt

Good Food team

Save recipe

2 litres

Easy

Prep: 5 mins

Cook: 2 hrs

0 reviews

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

2 whole lemons

or limes
75g sea salt

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal6
fat0g

low
saturates0g
carbs1g
sugars0.4g

low
fibre0.3g
protein0.1g
salt0.63g

low

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?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now