With the massive success and slight addiction I have with my preserved lemons, Paulie suggested I have a go at using limes. What a brilliant idea I don’t know why I hadn’t thought of it before. They are so delicious when added to salads, tagines and fish dishes, all you need is a little bit of patience!
- 10-11 limes (8 unwaxed 2-3 juiced)
- 150g or 1/2 cup sea salt
- 3 dried kaffir lime leaves
- 3 dried bay leaves
- 1/2 tbsp black peppercorns
- 12 cardamom pods
- Have a large or 2 medium sterilised jar’s ready.
- Cut a deep cross in an unwaxed lime (see picture) and fill the center of the cross with 1 tbsp salt, rub all over the flesh.
- Add some of the aromatic’s to the bottom of jar and drop in the salted lime, repeat the process with all of the unwaxed limes squishing them hard with your hand or a wooden spoon so they are really compact and releasing their juice into the jar.
- Once you have completed all the limes top up the jar with the remaining lime juice so the salted limes are fully covered, screw on the lid and shake to mix the salt and juice together.
- They will take 4 weeks to preserve, I usually give them a light shake every day for a week then once a week thereafter.