Preserved Lemons And Limes

Name: Preserved Lemons And Limes
Total time: 10 min
Yield: About two cups
Cuisine: middle eastern
Ingredients: 2 lemons, each cut lengthwise into 8 wedges, seeds removed; 6 limes, each cut lengthwise into 6 wedges, seeds removed; 1/2 cup kosher salt; 2/3 cup fresh lemon juice

By Molly O'Neill

Total Time: 10 minutes, plus 1 week's standing
Rating: 3(21)
Comments: Read comments

This variation on a Moroccan compote adds a fresh note to chicken, pork or oily fish like bass, bluefish, tuna and swordfish, when rubbed in about an hour before grilling. To avoid a bitter taste, wipe excess off before grilling. Spoon fresh preserved lemon and lime over the grilled food before serving. It also makes a fine compliment to olives in a couscous, pasta or rice salad.

Featured in: FOOD; Fire and Spice

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Ingredients

Yield:About two cups

2lemons, each cut lengthwise into 8 wedges, seeds removed
6limes, each cut lengthwise into 6 wedges, seeds removed
½cup kosher salt
⅔cup fresh lemon juice

Ingredient Substitution Guide

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Preparation

Step 1
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.