Also known as 5 Fingered Limes. which I'm about to pick.
Here's a recipe that I have but to the untrained eye, like mine, I'm thinking there would be a more simpler way of doing it or is this the way it should be done. All suggestions welcome
Cut a couple of slits down the lime fingers but leave the base intact so you can open it out like a flower.
Stuff two tablespoons of salt per lime into the flesh and skin. Place in a jar without liquid and leave for a couple of days. Then fill the jar with lemon juice, put something heavy to sink the limed down.
Add bayleaf, coriander, black pepper, cinnamon stick and a touch of olive oil on top. Leave for one month.
Then display it and use as you would preserved lemon.