Preserved Limes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/claire-saffitz
If you like lox, bacon, or anchovies, you should thank salt—and time. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.
Ingredients
8 organic limes
Kosher salt
Fresh lime juice (optional)
Instructions
Rinse limes; pat dry. Cut off ends and upend on a cut side. Make 2 perpendicular slits lengthwise into fruit to form an X, cutting only three-fourths of the way down. Pack lots of salt into slits and place limes into jar, pressing to compact and release juices. Seal jar; let limes sit at room temperature 12 hours. Uncover and press firmly again to compact. Repeat once or twice daily until limes are softened and submerged in juices, 2 –3 days. (If there is not enough juice to submerge limes after 3 days, add fresh lime juice to cover.) Chill 1 month before using.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment