I’ve only just discovered preserved limes myself, so be patient- you’re learning alongside me with this one.
From what I gather, salted limes are a Vietnamese creation.
So How Do You Preserve limes then?
It’s a dead simple recipe utilising two items- the main ingredients are time and patience.
Ingredients
- Limes (no amounts- how ever many will fit in your container)
- Salt (again no amount- just make sure you have enough to ensure the limes are covered completely)
Equipment
- A jar or bottle with at least one litre capacity, one with an air-tight lid if possible.
Method
- Wash the limes and pat them dry.
- Cut them into manageable pieces (some people like to keep the limes whole but cut three-quarters through- for this batch I cut them in half and then quartered those halves)
- Put a layer of limes into the jar then cover completely with salt.
- Repeat until the jar is full.
- Seal the jar and leave it in a cool, dark place.
- Give it a gentle shake once a week until all the salt is dissolved.
- Leave it for about three months.
- Use the brine and pieces of the preserved limes in your cooking.
- Add more salt and limes
The idea is that the salt softens the rind of the fruit as well as making a salty, limey brine. Limes are common in Southeast Asian recipes and preserved fruit is often a feature of Middle Eastern and North African cooking, so there will be many uses out there.
I have an amazing sounding recipe to try when mine is ready. I shall share that once I’ve tried it and confirmed that it slaps… Or not, if it doesn’t I guess…
Give it a go- what’s the worst that could happen??
