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 ♥
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. I then 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. 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.
- limes *
- 15 mls coarse salt per lime
- 10 g coriander
- 1 chilli
- 300 mls lime juice **
- 60 mls olive oil
- 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.
** 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.
What I blogged December 7: