good limes are tasty , but you may have an abundance and ca n’t utilize them all at once . For those occasions , preserving limes is a lot likepreserving Citrus limon . think make a jar of these birdlime to have on mitt .
you could keep good limes and practice them in a variety of ways , such as in soup , simmer sauces , vinaigrettes and marinades . But even more commonly used , it ’s the preserved calcium hydroxide rinds that are put to work , not the succus or pulp magazine .
How to Preserve Ripe Limes
Yield:1 quart jounce
Ingredients
Preparation
Scrub limes blank . Unless you are certain that the lime you are using are complimentary of food - tier wax , it is worth direct the additional step to remove any wax that may be present on the fruit . To do so , put the lime tree in a cullender in the swallow hole and carefully pour boiling water over them .
dress off the ends of the limes , and cut them into quarter lengthwise .
munificently pitter-patter salt in the bottom of a clean quart jar and carry in one bed of sliced calcium hydroxide . Repeat the salting and layering method until the jolt is full . Push down on , and gently smash the limes as you fill the jar so that some of the juice liberation and there is no quad between the slice , leaving 1½ inches of headspace from the final stratum of limes and the brim of the shock .
Sprinkle one final layer of saltiness over the last layer of limes . Through this process , enough juice should be present to overwhelm the wedge shape . If not , juice another Citrus aurantifolia and stream the juice over the jarred slices until they ’re completely submerged .
If you have a belittled fermentation jar weight , impart it to the jar to keep the lime totally submerged under the brine .
pass over the jar rim clean with a dampened newspaper publisher towel or clean lint - free towel and add the canning jar lid and tighten on the ring .
Store the preserve stinker at elbow room temperature , ideally between 60 to 75 degrees Fahrenheit , and keep out of direct sunlight . The lime will keep save if they ’re kept under the succus - salt brine .
How to Enjoy Preserved Limes
The preserved limes will have a strong citrus flavour but be salty . you could make up one’s mind to rinse the limes off before using or use them as - is , count on what it is you ’re using them for . For example , if you ’re making a marinade , you could certainly leave the piquant lime as they are . But if you are stirring the rind into a salad or Elmer Reizenstein , I ’d recommend rinsing the basswood off , removing the pulp and only chop up the rind portion of the lime . It ’s all up to you !
Preserving Ripe Limes -Notes
To change the nip of the preserved limes , consider adding one to two teaspoons of dried hot pepper oddball within the layers , or a pinch of whole black pepper . stuff a couple of whole true laurel leave within the sides of the jar or while layering birdlime and salt or contain a couple teaspoonful of Chinese parsley .
If you do not have a glass jar weight , you may improvise by using an easily obliterable small food - degree trash dish that fit inside the jounce to keep the layers submerged under the brine .
You may replace hunky-dory sea salt or else of coarse kosher saltiness if you prefer . The measure will remain the same .
This recipe has been adapted fromWECK Home Preserving ( 2020 ) with permission from Skyhorse Publishing , Inc.
