Preserved Limes Part 1

Recently I shared how I learned that lemons can be preserved to have on hand for use all year long. I was happy to learn that you can do the same with limes. For this first post I will share how to get them prepared. To get this started here is what you will need:

8-10 Fresh Limes
1/4 cup (or more) Kosher or Coarse Sea Salt (do NOT use a salt with Iodine in it)
Quart sized canning jar (Sterilized)


First you need to thoroughly rinse and scrub the outside of your limes clean (I like using a homemade fruit and vegetable spray on mine). Pat each one dry. With clean hands cut the very tips off all but a few of the limes (reserve some to juice). Cut each lime into quarters (or cut until almost sliced through but leave intact). Next you want to put about a Tbsp. of the salt at the bottom of your clean and sterilized jar. Start adding plenty of salt inside the open parts of the limes (use a bowl to do this). Put the limes inside the jar. You can sprinkle more salt on the limes as you add them in. Be sure to pack the jar tight by pushing down on the limes with a wooden spoon to release some of its juices. Once you reach the top you need to add another Tbsp. of salt on top. You should see some lime juice in your jar. Now take those reserved limes and juice them so you can add that juice to your jar. You want enough juice to reach the top of your limes.


Last you should use a clean towel to wipe around the rim of your jar and put the lid on top. Sit this on the counter for up to 30 days to ferment. You should pick up your jar and give it a little shake every now and then to be sure it’s all mixed. There is NO need to refrigerate this until it has finished the fermenting process. I will come back with part 2 to share how my lemons turned out after 20-30 days, and talk about different ways they can be used.

 

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