Preserved lemons and limes 

Ingredients
1 kg lemons or limes – if using limes, you may need a few extra if they aren’t particularly juicy
100–150g salt, cooking salt is perfect
The following are optional, but add a little extra and look pretty

For each jar of lemons
1 bay leaf (or 1 cinnamon stick and 2 cloves)
1 allspice berry
5 black peppercorns

For each jar of limes
1 red chilli
1/2 tspcoriander seeds
5 black peppercorns

Method
1. First sterilise your jars, then leave to cool completely.
2. Cut the lemons or limes into quarters, or halves if very small. Place a tablespoon of salt into the bottom of each jar. Put a few layers of lemon or lime quarters into the jar, pressing down as you go to release the fruit’s juices.
3. Slide your chosen spices down the side of each jar. Sprinkle over another layer of salt, then add another layer of lemon or lime quarters and repeat these layers until the jar is full. Remember to keep pushing down as you go. The fruit needs to be completely covered in salty juice – if your fruit hasn’t released enough of its own juices, squeeze a few extra fruit and add to jars.
4. Leave 1 cm (1⁄2 in) of space between the top of the fruit and the lid of the jar – you don’t want the salty fruit touching the lid or it will corrode the metal or use plastic lids. Seal the jars and let them sit in a cool, dark place for 6 weeks.
5. You know your lemons or limes are preserved when the salt has completely dissolved into a gel-like liquid.  Rinse the salt off before use unless you want the extra salt in your dish.

Chook's note:
Normally I don’t use large quantities in my cooking so I preserve only a few fruit at a time (see pic above). I slice off what I need and return the rest to the jar. I always take a small jar of each when we go caravanning - great on the BBQ and elsewhere.
These will keep for years, but opened jars are best stored in the fridge. If the top layer of fruit looks discoloured, just discard it and the rest should be fine to use.
Makes a lovely gift. 
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