Lemons Preserved in Salt

The French name for this North African speciality is citrons confits. It is much used as a condiment to flavour chicken dishes and all sorts of stews and sometimes to enliven a salad. Use ripe lemons or limes. Wash them well. Cut them in four – in two if they are limes – but not right through. Let them hold together at the stem end. Sprinkle salt inside the slits. (Use about 120 g (4 oz) salt for 1 kg (2 lb) lemons.) Put them in a wide-necked jar. Press the lemons down hard with a weight like a stone (well washed). The salted juices which are gradually released, augmented by the juice of other lemons, preserve the peels which soften and mellow and are ready in a month. You may use them whole or chopped up or the peel alone without the pulp. The juice can be used as a seasoning.