Pickled limes, also known as lime pickle or preserved limes, are a vibrant explosion of sour, salty, and spicy flavors. Originating from the Middle East and India, these little flavor bombs add a unique tang to countless dishes. Intrigued? Let’s embark on a flavor adventure and learn how to make your own jar of sunshine!
This recipe is simple, fun, and yields a jar of pickled limes that are not only delicious but also incredibly versatile. Use them to elevate your sandwiches, tacos, curries, or even cocktails. They’re sure to become a pantry staple you’ll always want on hand.
Ingredients:
- 1 pound (about 8-10) small, firm limes
- 1 cup kosher salt
- 1 cup water
- 1 tablespoon black mustard seeds
- 2 teaspoons ground turmeric
- 1 teaspoon cayenne pepper (adjust to your spice preference)
- 1/2 cup lemon juice
Equipment:
- Large, sterilized jar
- Small saucepan
- Sharp knife
- Cutting board
- Measuring spoons
- Measuring cups
How To Make Pickled Limes:
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Prepare the Limes: Wash the limes thoroughly and pat them dry. Make four vertical slits in each lime, cutting about three-quarters of the way through. Do not cut the limes completely in half.
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Salt the Limes: In a large bowl, sprinkle the kosher salt over the limes, making sure to get some salt inside the slits. Gently massage the salt into the limes for a few minutes.
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Jar the Limes: Pack the salted limes tightly into your sterilized jar. Press down firmly to release their juices.
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Create the Brine: In a small saucepan, combine the water, mustard seeds, turmeric, cayenne pepper, and lemon juice. Bring the mixture to a boil over medium heat, stirring occasionally. Once the salt dissolves and the mixture comes to a rolling boil, remove it from the heat.
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Pour the Brine: Carefully pour the hot brine over the limes in the jar, leaving about an inch of headspace at the top.
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Seal and Wait: Seal the jar tightly with a lid and let it cool to room temperature. Once cooled, store the jar in a cool, dark place for at least 4 weeks before enjoying.
Pickled Limes in a Jar
Tips and Tricks:
- For a milder flavor, remove the seeds from the limes before pickling.
- Experiment with different spices! Add a pinch of asafoetida, fenugreek seeds, or red chili powder to your brine for a more complex flavor profile.
- Don’t be afraid to adjust the spice level to your liking. If you prefer a milder pickle, start with less cayenne pepper and add more to taste.
Presentation:
These vibrant green gems look as good as they taste!
- Serve them sliced as a zesty condiment alongside grilled meats, fish, or tacos.
- Add a spoonful of chopped pickled limes to your favorite curry recipe for an extra layer of flavor.
- Even muddle them into cocktails for a unique and refreshing twist!
Pickled Limes Served with Tacos
FAQs:
Q: How long do pickled limes last?
A: Properly stored pickled limes can last for several months, even up to a year. The longer they pickle, the more intense their flavor will become.
Q: Can I use regular table salt instead of kosher salt?
A: It’s best to stick with kosher salt for pickling as it has a cleaner flavor and larger crystals, which helps to draw out moisture from the limes. If you must use table salt, reduce the amount slightly as it tends to be saltier.
Pickled limes are a testament to the magic of fermentation, transforming humble limes into a flavor powerhouse that can elevate any dish. So, gather your ingredients, put on your chef’s hat, and get ready to pickle! Don’t forget to share your pickled lime creations with us in the comments below.
Want to explore more pickling adventures? Check out our recipes for Pickled Ginger or Pickled Cucumbers. Happy pickling!
