It's easy to up your cooking game by preserving limes.Ensure that your recipes are packed with flavor by avoiding food waste and using this simple technique.Prepare a jar and fill it with limes.Let time work it's magic!
Step 1: You can choose a glass canning jar.
It'll be easy to squash the limes if you choose a jar with a wide opening.You don't want your hand to get stuck.A matching lid and band is required for a canning jar to seal properly.
Step 2: The jar, lid, and band should be washed.
When cleaning, use hot water and soap.
Step 3: The jar, band, and lid should be submerged in the hot water on the stove.
Pick a pot with a lid and place a canning rack inside.Take the jar off the rack, replace the pot lid, and let the water boil for 10 minutes.In a different saucepan, cook the lid and band.The lid and band should not be boiled.
Step 4: The jar, lid and band should be out of the water.
Lift the jar, lid, and band out with kitchen tongs if you have them.To get them ready for use, put them on a piece of paper towel.
Step 5: Limes can be washed.
Since you are preserving the rind and pith, it is important that the outside of the lime is free of chemicals.You can buy organic limes or use a fruit and vegetable wash.You will need 8 limes to fill a quart jar.
Step 6: The limes can be cut.
To keep the fruit steady, it's a good idea to slice the tips off the lime first.Make two cuts in the shape of an X by placing the trimmed lime on one end.Before the lime is fully quartered, stop cutting.
Step 7: Salt should be spread over the segments to cover the inside of the fruit.
Use your hands to shape the lime back into it's original form.All the limes need to be packed with salt.
Step 8: Kosher salt can be placed in the jar.
The juice is drawn out by the salt.
Step 9: A layer of limes is dusted with salt.
Now is the time to add other seasonings.It's fun to add extra herbs and spices to your limes.Continue alternating layers of salt and lime until the jar is full.Peppercorn, chili, and Coriander are some of the seasonings that pair well with preserved limes.Cumin or caraway seeds can be used to enhance the flavor.The less versatile the end result will be if you modify your limes more.
Step 10: The limes should be covered with juice.
Use a wooden spoon to squeeze out the juice from the limes.The whole point of limes is to extract juice.Extra fresh lime juice can be added until your limes are fully immersed.After that, close the jar.
Step 11: Over the course of 2 to 3 days, shake the jar of limes.
You can reseal the jar by pressing down hard on the limes.The jar should be kept in a dry location and out of direct sunlight.
Step 12: The jar needs to be stored in a dark place for 4 weeks.
You don't need to do anything.Pickling takes time.
Step 13: Look at your perfectly-preserved limes, open the jar!
They are ready to eat.The jar should be kept in the refrigerator after opening.