Makes 2 x 1-litre jars
4 limes, washed, dried
4 lemons, washed, dried
1½ cups rock salt
2 cinnamon sticks
2 fresh bay leaves
1 tbsp coriander seeds
2 tsp black peppercorns
6 green cardamom pods
1 cup lemon juice
½ cup lime juice
¼ cup honey
Wash preserving jars in hot soapy water. Set aside to dry.
Use a small knife to cut limes and lemons lengthways into quarters, keeping the stem end intact.
Spoon a tablespoon of salt into the centre of each lime and lemon. Pack into jars, layering with the remaining salt, cinnamon, bay leaves, coriander seeds, peppercorns and cardamom pods.
Combine lemon and lime juice, 1 cup of water and honey in a saucepan over a high heat. Bring to a simmer. Remove from heat. Pour hot liquid over lemons and limes to cover completely. Seal jar and store in a cool dark place for 6 weeks.
To use, rinse a lemon or lime with water; cut and discard flesh. Slice rind and use as desired.
TIP: Whiz up preserved lemons with olive oil and garlic for a salad dressing, or add chopped lime to a salsa.