These preserved limes will transform your dish from something good into something amazing.  Think about how much you love things flavored with lime – like everything.  Preserved limes are limes on steroids.  They add an intense, concentrated lime flavor to the dish without all the sour tartness.  The preserving process tempers the tartness while accentuating the flavor.  Mildly tart but intensely limey.  Don’t even blink or think twice next time about leaving out this little touch of heaven.

Preserved Lemons are used throughout Morocco, the Middle East and in certain areas of India to add flavor to a variety of dishes – everything from meats to salads, stews and sauces.  We’ve been there and done that. In fact, we still do it all the time at our house! Just recently, Brian experienced somewhat of a panic, for fear we may run out of our preserved lemon stash.
I promptly got my items in order and went to town in making a new batch – well, not really “promptly.” It took him about 4 different times of mentioning this…

Anyway, we also decided that LIMES would be just as good, if not better than our beloved Preserved Lemons – since we eat them with just about anything and everything as well.

And really, there is no limit to how the imagination can create, craft, use, and enjoy either citrus chunk of heaven.

Maybe we will even try grapefruit next!

Preserved Lemons, limes, grapefruits, and more…

• salad dressings
• chopped and served over fish, chicken, or meat – or veggies, of course (really, anything)
• paired with fresh cilantro and basil for a true zing, along with a simple flavored vinegar and enjoy THAT mixed in a veggie or grain salad
• spooned over eggs – with a little chile oil
• stirred into salsa.
• on top of hummus, baba ganoush, or even just plain old rice

The possibilities are ENDLESS. Endless, I tell ya!

Preserved Limes

5-6 organic limes
1/2 -3/4 cup (at least) sea salt
one extra lemon for juicing

Thoroughly wash the limes. Quarter each lime, slicing them down just over ¾ of the way to leave the slices attached at the end.
Fill each lime cavity with salt and place inside a large Mason jar, pressing firmly to squish out the lime juice. Repeat the process with all the limes, being sure to press down firmly as to extract as much lime juice as possible. Finish off with the juice of one extra lime.

Screw the lid on and let it sit at room temperature for 3 days, shaking it and rotating the jar upside-down/right-side up a few times per day (things may get bubbly and spill during this process, so be forewarned regarding sticky, crusty countertop mess). After 3 days transfer the jars to the refrigerator and let them sit for at least 3 weeks before using. Store in the fridge, will keep for at least 6 months – if you can manage to allow that to happen!