A squeeze of lime brightens up beverages, fish, tacos, fish tacos and all sorts of other things, but preserving them takes their flavorful impact to great new heights.
Photo by Waywuwei.
If the word “preserving” conjures up images of pectin pouches and boiling cans, banish those thoughts from your head space. Preserving limes is a super easy process that only requires three things: Quartered limes, salt and a seal-able jar. Make little slits in the limes (Bon Appetit walks you through the specifics here), throw them in the jar and pack that situation with salt. Close the jar, put them in the fridge and let everyone get to know each other for a month.
The waiting is the hardest part, but once it’s over you will have a delicious, salty, delightfully pungent, sour ingredient to add to yogurt, salads, grilled meats and rice dishes. Unlike fresh limes however, it’s the pith you’re after; the flesh and juice will be too salty to be enjoyable, but they’re worth sacrificing to the amazingness that is that funky rind.
What to Do with Preserved Limes, Your Latest Kitchen Experiment [Bon Appetit]
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