Preserved Limes

These are so easy to make and make simple meals like homemade tacos taste like restaurant food. Typically lemons are preserved this way, but limes work just as well (the skins do oxidize a bit from the salt). Now you'll always have a lime on hand for an impromptu taco night or bowl of guacamole. Ideally, these should age for 1 month, but I generally start using within a few days. I’d rather use up fairly quickly and make a new batch. To use, rinse the salt off (or not) and use for guacamole or taco night. *I found it’s best to preserve limes halves vs. the whole lime, however both ways work.

white vinegar (to wipe skins)

5 limes

1/4 cup Maldon sea salt (or Kosher salt)

boiled water, that has cooled to top off jars

Method

Have a clean, sterilized jar handy (2 cups/1/2 liter).

Place 1 Tablespoon of the salt into the bottom of the jar.

Wash the limes in a bit of water mixed with a few Tablespoons of white vinegar.

Cut the top & bottom pointy tip off of each lime. Stand the lime upright and in half so you have 2 halves.

Squeeze some of the juice into the jar.

Sprinkle a teaspoon of salt onto each of side the cut limes.  Then squish into the jar and repeat with all the limes.

If needed, squeeze extra lime juice on top of the lemons. Your jar should be very packed with limes and half-full with lime juice.

Top the rest of the jar off with boiled, cooled water to cover (lemons must be fully submerged in the liquid).

Allow to ferment by sitting the counter for 3 days. Then refrigerate for 3 weeks before using.

Store in the refrigerator for up to 6 months - make sure the limes stay submerged under the liquid. If any mold appears discard all.