Preserved Limes are to me what preserved lemons are to most North African cooks. I much prefer the tart taste of the limes, and will use this citrus fruit over any other. Preserving limes takes patience, but it pays off when you get to use them.
Head straight on to the recipe for Preserved Limes ♥
When I started my business in the Western Cape I spent 3 days of the week on the road driving to see customers. As the business grew, I spent more time travelling and then less as the business continued to grow. I now travel once every few months to Paarl where the trip is made enjoyable by a visit with a dear friend. Once a month I drive over the mountain to Hermanus. The drive is beautiful with a stunning sunrise over the valley. Two Tuesday’s ago my drive was fraught with preserving my sanity. One driver nearly wiped me out by overtaking on a double white line. People drive so badly and my driving is defensive. I managed to get all the way to Hermanus with much swearing and no incident. Then I went to Kleinmond and while driving out of a customer’s parking an elderly gentleman reversed into my car. “I wasn’t looking” he said, blaming me for the dent to my fender. I would have lashed out verbally and probably physically had he not been older than me by a generation. Thankfully, I maintained my dignity, controlled my anger and left with his details, for the police station. By the time I got home that evening my knee was sore, bruised and in need of TLC. I was not in the mood for standing in front of the stove and so used my preserved limes to amp up my salad to go with the fish and asparagus we were having for dinner. I chose to make a Moroccan tomato salad (recipe to follow soon) and loved it so much I made it again for supper last week.
Preserved Limes
Ingredients
- limes *
- 15 mls coarse salt per lime
- 10 g coriander
- 1 chilli
- 300 mls lime juice **
- 60 mls olive oil
Method
- Choose a jar with a wide opening
- Fill with boiling water and set aside for 1 minute
- Empty and set aside to dry (this will sterilize your jar)
- Scrub the limes to remove any wax and to clean them
- Cut a cross from the top, to 2cm from the bottom
- Stuff the salt into the limes
- Place the limes into the jar
- Pack them as tightly as possible
- Put the lid on and place into a cupboard for a week
- Remove the lid and push down on the limes
- Squeeze out as much juice as possible
- Add the coriander and the chilli
- Top with the lime juice and then seal with the olive oil
- Place the lid back onto the jar and put the jar back into the cupboard
- Leave for 4 weeks before using
- Once open, refrigerate.
Notes
** Use lemon juice if you don't want to use lime juice due to the expense.
See this post on how I sterilize my glass jars.
To use, remove the pulp and membrane. Rinse under cold water and pat dry.
Click on the links for conversions and notes.
What I blogged December 7:
- four years ago – Fudge
- five years ago – Italian Pasta
Love the idea of limes instead of lemons.
Have a happy Monday.
🙂 Mandy xo
Thank you Mandy 🙂
I agree, defensive driving is the way to go! People drive insane these days. It’s not worth it. Anyhow, preserved limes totally look worth the effect. I just love tangy flavors. I remember the first time I saw a lime tree in the Carribean and was absolutely in awe. I really like the idea of using these in salads!
I used them in fish cakes as well and they were divine 🙂
These look amazing and healthy too! That’s a double win!
Thanks Anu 🙂
Hi Tandy, I have never heard of preserved limes before, only the lemons. What a delicious idea, I bet I would like these better. Hope your knee is better. I have noticed that people seem to drive worse around the holidays.
People are driving like maniacs! And we live in a holiday town so it is going to get worse I fear 🙂
Sounds like an absolutely beautiful drive, Tandy! This salad looks delicious too!
Thank you Lucie 🙂
I need to try these! I always prefer limes to lemons!
Hope you like them as much as I do 🙂
I absolutely love lemon and lime, but I am more partial to lemons. Wonderful tomato salad, I know my mother would love for me to make that for her.
Kia / KTS
http://www.houseofkts.com
Hope you do Kia 🙂
Wow a trying road day on many levels. I prefer limes too and they are perfect for that Moroccan salad!
Dave loved the limes so much he picked all of them out of the salad 🙂
Interesting, Tandy. I had not thought of preserving limes… but what a great idea!
Thanks Liz 🙂
I’ve wanted to try this with lemons for a little while, limes sound like a great idea too! Bet they are so good with tomatoes.
They were excellent 🙂
I’ve only had preserved lemons, not limes! Thanks for the recipe Tandy! 😀
My pleasure Lorraine 🙂
A frustrating day on the road for sure! Glad you made it home safely. The limes sound amazing and there are so many things you can add them to.
They have proved to be very versatile 🙂
I prefer limes in savory dishes and lemons in sweets. These limes looks so good, I’d devour them with the peel and all 🙂
Limes and savoury dishes are a great pairing 🙂
Love the idea of limes instead of lemons. I actually have a few in my kitchen. Thanks for inspiring me!
My pleasure Marcela 🙂
I’ve made preserved lemons before, but not limes! They sound very intriguing and tasty with the spices you used.
Thanks Amy 🙂
You know, I love lemons and limes and citrus in general but I can take or leave preserved lemons. I know it is an essential in North African cuisines but there is something almost medicinal in the flavour. Others love it so I’m sure this will be a hit!
It is quite medicinal which is why I prefer the limes 🙂