How To Make Small Batch Preserved Limes
Easy recipe for a single jar of salt preserved limes with spices
Equipment
- 1 Mason jar (1 pint / 500ml)
- sharp knife
- chopping board
- citrus juicer
- measuring spoons and cups
Ingredients
- 5 limes (4 to cut and one for juice)
- 1/4 cup sea salt (or other non iodized salt)
- 1 bay leaf
- 1 small red chili
- 1/4 teaspoon black peppercorns
- 1/4r teaspoon cardamom seeds
Instructions
- Sterilise a wide mouth mason jar before you start (1 pint /500ml size).
- Wash limes well and pat dry.
- Slice 4 of the limes into quarters (lengthwise).
- Place one Tablespoon of the sea salt at the bottom of the jar. Cover the salt with a layer of lime pieces and push down well with a wooden spoon to release some of the juice. Sprinkle another Tablespoon of salt and some of the peppercorns and cardamom seeds over the layer of limes.
- Using a sharp knife, split the chili in half lengthwise. Slide the chili and the bay leaf down the side of the jar next to the limes.
- Add another layer of lime pieces, salt, pepper and cardamom and push down again with the wooden spoon to release some juice. Continue layering in the same way until all of the limes have been added to the jar. Add any remaining salt and spices to the top.
- Juice the remaining lime and add the juice to the jar to cover the limes. If you use a metal lid, make sure there is a gap between the top of the liquid and the lid to stop the lid from corroding.
- Place the lid on the jar tightly and put your limes in cool place for 4 to 6 weeks (all of the salt should have dissolved).
Notes
To Use - remove the flesh/pulp from limes with a knife and discard. Use preserved rind uncooked. Preserved limes will last up to a year or more unopened. Once opened, store in the fridge for up to 2 months.