Here is another splendidly simple recipe for preserving citrus fruit.

I learned the method from Nigella Lawson’s Domestic Goddess cookbook (an all time favorite!) Her recipe for Edith Afif’s Lime Pickles includes turmeric, cumin seed, and dried chili, they are very enjoyable. Brilliant Edith (a native of Egypt), figured out that coating the limes in salt and then putting them in the freezer tenderized the limes perfectly.

I love Ediths’ pickles, they are delightful with a mild, creamy goat cheese and a heap of warm walnut halves as a appetizer.

I also like to have a jar of limes on hand, preserved “straight-up”.

Limes and other citrus are at their peak in the winter months, they are firm, full of flavorful juice (in the pulp) and oil (in the rind).  Most of the citrus found later in the year have been harvested in the winter and sprayed with a preservative to keep them in the markets year round.

To extend the flavor of limes at the peak of the season one can “preserve” them using salt, as Edith did.  Preserved citrus can be used in soups, tagines, with fish, roasted meats and many other dishes to add an exciting element of flavor.