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Ingredients

8 limes, washed, dried
1 1/2 cups (500g) rock sea salt
2 cinnamon sticks
4 dried bay leaves
1 tablespoon coriander seeds
6 green cardamom pods, bruised
2 teaspoons black peppercorns
1 1/2 cups (375ml) lime juice
1 cup (250ml) water
1/4 cup (60ml) honey

Method

Step 1 Wash the preserving jar in hot soapy water. Set aside to dry.
Step 2 Use a small serrated knife to cut limes lengthways into quarters, keeping bases intact. Spoon a tablespoon of salt into the centre of each lime, and pack tightly into the jar, layering with the remaining salt, cinnamon, bay leaves, coriander seeds, cardamom pods and peppercorns.
Step 3 Combine lime juice, water and honey in a saucepan over high heat. Bring to a simmer. Remove from heat; pour hot liquid over limes to cover completely. Seal and store in a cool place, away from direct sunlight, for 6 weeks. To use, rinse a lime with water; cut away and discard the flesh. Slice rind and add to salad dressings, stuffings or tagines.

Preserved cinnamon infused limes

How to make Preserved cinnamon infused limes

Ingredients

Method