Preserved Lemons or Limes

• 125 g fine sea salt
• 50 g caster sugar

Have a large clean jar ready (see Quick Pickles, for how to sterilise). Mix the salt and sugar in a large bowl. Cut the lemons or limes into quarters without cutting all the way through so they are still joined at the bottom. Then, in the bowl, pack the salt mix into the cuts in each fruit and place in the jar. Once the jar is full, use a wooden spoon to press