Preserved Lemon And Orange - cooking recipe

Ingredients

5 None lemons, scrubbed and cut into quarters lengthwise
5 None oranges, scrubbed and cut into quarters lengthwise
3 None cinnamon sticks
6 None green cardamom pods, bruised
1 cup salt

Preparation

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