On a board, hold a lemon or lime upright with the stem downwards and cut in half, stopping just before the stem. Cut down at right angles to the first cut, again almost to the base. You now have 4 quarters attached at the stem.
Open them up and spoon salt on the cut surfaces. Close the quarters back together and repeat with the remaining fruit.
Pack into a large kilner jar, or similar, and sprinkle the remaining salt over. Refrigerate for a minimum of 4 weeks, by which time the juice of the fruit will have made a brine with the salt and the peel will be fully pickled.
It is the skin, cut into strips, that you want to serve. Discard the pulp or liquidize it and add sparingly to marinades or stews.
© 1995 Alastair Little. All rights reserved.