Preserved Limes
These can be used to replace preserved lemons and have a slightly tart taste, perfect for use in salads
Makes enough for: 1 batch 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
* the size of the jar, and the size of the limes will determine how many you need.
** 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.
** 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.