Preserved Lemon And Orange

1. 1

   Remove seeds from lemons and oranges; squeeze juice into a medium glass bowl.

2. 2

   Cook cinnamon and cardamom in a small dry skillet on low heat for 1-2 mins, until fragrant. Cool slightly. Add to juice. Let stand for 10 mins.

3. 3

   Pour salt over fruit quarters and rub into skin and flesh. Pack into two 1-cup sterilized glass jars. Pour juice mixture into jars. If liquid does not completely cover fruit, top jars up with water. Seal and place in a cool dark place for up to 1 month, inverting jars occasionally to ensure all of the fruit is covered in juice mixture.

4. 4

   To use, remove fruit pieces from brine and rinse under cold running water. Pat dry with paper towel. Using a small sharp knife, cut peel from flesh. Discard flesh. Remove white pith from peel; chop or slice as desired.

* Per serving · 4 servings · Values may vary.