Preserved Limes (or Lemons) – a Spicy version

Practically the same as these preserved lemons – just more colourful and spicier. A quarter lime tucked inside the belly of a mackerel to be baked? Delicious.


  • A 0.75l Kilner jar will take 12-15 limes
  • ½ cup salt
  • 2 tbsps mustard powder
  • ½ tbsp red chilli flakes (or similar)
  • ½ tbsp turmeric
  • ½ tbsp fennel seed and 1 tbsp coriander seed, crushed or roughly ground
  • 1 tbsp mustard seed
  • 1¼ cups sunflower oil


  • Wash and dry the fruit; cut into wedges. Mix them with the salt in a glass bowl, and cover with clingfilm. Store in the fridge for a week, turning them occasionally.
  • Mix the spices together, add to the limes, and mix well; cover again, and leave for another two to three days in the fridge.
  • Wash and sterilise the jar (in the oven for ten minutes, at 100C). Heat the oil in a saucepan until very hot.
  • Pack the lime wedges and spices into the hot jar, and pour over the hot oil – with great care!.
  • Seal jar, and store for at least a week before using. After opening, best kept in the fridge.

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