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In 2017, I participated in a “Food in Jars” challenge that was managed by cookbook author and food blogger, Marisa McClellan. I learned a lot made some fun things, and did a monthly blog post along the way. You can find all of them here, but I also did a Wrap-Up blog post about it that gives a great summary.
Learning New Things
I think my favorite thing I learned how to make is salt-preserved limes. Prior to the challenge, I actually had never heard of them, and honestly, they sounded weird to me and I wasn’t sure what we would use them for. In the spirit of the challenge though, I did a pint of key limes and a pint of Meyer lemons in February 2017.
We LOVED them. We like the salt-preserved limes more than the lemons, but both are delicious. I only made a pint of each to start out, and by July 2017 I made a full quart of salt preserved limes.
This week, it was time to make another quart. Did I mention we love these things?
I make mine pretty much as Marisa does over on Food in Jars, with a few small adjustments.
Washing the Limes
First, I put the limes in a big bowl with filtered water and about 1/8 cup of distilled white vinegar and let them soak. This helps wash off / filter out any pesticides or other chemicals that may be on the fruit, and anything else you don’t want in your jar. At least I hope it does.
Sterilizing the Equipment
While the limes are soaking, I sterilize my quart jar (I like to use a wide-mouth jar for this), my glass fermentation weight, and my plastic jar lid. I recently purchased these glass weights and think they are great! You have to be careful what you use to weigh things like this down, especially with acidic things like citrus – you don’t want to leech any chemicals into what you are making by using the wrong material to weigh something down. The weights are made with the same glass as mason jars, so no chemicals to leech and they work great!
After the limes are done soaking. I drain the water/vinegar off and give them a rinse with plain water, and then drain again.
Putting the Salt and Limes in the Jar
Then I cut all of the limes and started layering them in the sterilized quart jar. I use regular limes, and this time when I did it, the limes were on the small-ish size, and I cut each one into 6 slices.
As I get a layer of lime slices in the jar, I put some kosher salt over them. You want to be generous with the salt, as that is what makes this process work – but you also don’t want to kill it. For the full quart, I probably used 1/2 cup of the kosher salt total. Somewhere around there. (HA!)
As you start layering the lime slices and salt, you want to smash the limes down with something (the back of a wooden spoon, something like that), and try to distribute the salt. They will start making their own juice, with the goal being when you get to the top of the jar there will be enough juice made to cover the limes completely. (If there isn’t, you can add bottled lime juice. I’m partial to this key lime juice!) This time, I didn’t have to do that – but I have had to in past batches. It just depends on your limes I guess.
The Salt Preserving Process
Anyway, when the jar is full and you have smashed the limes, stir them around (shaking the jar as you go also works well,) make sure they are all covered in juice and push the glass weight down on the top to weigh it down. Put the lid on, stick the jar on a small plate on the counter, and wait!
You want to check it every 5-6 days and it doesn’t hurt to shake the jar etc. to keep that salt distributed. Take the glass weight out and then do this. Replace weight when done. Be careful that your hands and any utensils you use during this process are clean.
Ta-Da! Salt-Preserved Limes!
It seems to take about a month for them to be done, you can tell because they will change color and look kind of milky/cloudy and a different color green than when they are fresh. When they are done, put them in the fridge. They will stay fine in the refrigerator for up to a year or so if they last that long!
We primarily use them in drinks, they make the very best margarita you will ever have. I promise! We also use them in cooking, they are amazing in guacamole. A word of caution: they end up being really salty and briny when they are done. In other words, a little bit goes a long way … but we use a whole slice per margarita.
Food in Jars also has a great compilation of other ways you can use your salt-preserved citrus. It is a great time of year to get a jar of these going since lime is such a good flavor on so many grilled things in the summer etc. I hope you enjoy it!
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I’m wondering if I did something wrong with my lemon and limes. I layered, salted, layered salted then put the lid on the jars and put them on a shed sled in the garage about 3 months ago. I washed the lids and jars so they were clean but the lid is beveled. Is that okay? Do I need to throw them away?
Hi Linda! I’m not sure what you mean when you say the lid is beveled. Usually after I start mine, I check them every few days to make sure everything is submerged under the weight and covered in juice. If it goes dry, you can add more salt and juice during this time. The limes (or lemons) should be fully salt-preserved within a month or so, and at that point the weight can be removed and they can be stored in the fridge for up to a year. If you’ve had them in the garage for 3 months without checking on them, I can’t say for sure if they are okay or not. They should smell like salt and citrus and look a bit brownish green or yellow, with the juice being kind of thickened and salty. I hope that helps!
Beveled lids???? Fermenting!
Hi Richard! Yes, it essentially is fermenting, with a really high salt content. They are one of our favorite things to keep in the fridge!
I’ve been preserving lemons for a few years now and I’m obsessed! Ready to try limes, and going to do your method of slice, salt, smash, leave on counter, then refrigerate. Pretty similar to the lemons, but I’ve never tried a preserved lime! I’ll let you know how they turn out 🙂
That’s great, Mary. I can’t wait to hear how you like them!
My limes have been a very cold refrigerator for almost a year now and wondering if they are still good. They are cold, good color, very firm, and actually look great. I want to give them away, just made too many but don’t want them to hurt anyone. What is my best option? Toss them or can they still be used?
Hi Jan! I think the recommended shelf life of them is around a year, so I’d use your judgment on this. If they look/smell/taste fine? There wouldn’t be a risk of botulism since it’s acidic from the limes, preserved from the salt, and it’s been refrigerated. Usually when I make mine, I freeze some of them so we just keep some in the fridge at a time and get more out as needed. Maybe you could freeze what you have left and use them up that way from the freezer?