Wednesday, August 12, 2009

Preserving :: Limes

I was excited to see Sunday's Supper posting on preserved lemons!  

We're heading out of town tomorrow and I have a large bowl full of limes sitting on the kitchen counter.  Also, I have a plenty of Ball glass jars around from a disastrous attempt to make a cherry & red currant jelly a few weeks back.  oops!  I ♥ these jars - especially as glasses for ice cold lemonade.

Preserved limes or lemons are a great addition to any chicken or fish dish, as well as many salads.  You can even add to a simple plate of olives for a more interesting flavor and look.


oh PS: Any tips on making jelly are gladly accepted! :-)

PRESERVED KEY LIMES (adapted from Sunday Suppers)
2-3 cups of sliced limes
1/2 cup kosher salt
plenty of olive oil
optional: add a spring of rosemary or thyme to season

Cut limes (or lemons) into 1/4" inch slices.  Set aside 2 or 3 limes.  Add the salt and a bit of olive oil (about 2 tablespoons) to the limes and completely coat.  Let them rest for an hour.

Transfer limes into your glass jar.  Push all the way to the bottom.  Add the liquid that's leftover from the marinating tray.  Add herbs, and squeeze the juice of your leftover lemons.  Fill the remainder of the jar with olive oil until all the limes are covered.  

Cover the jar and seal.  Refrigerate, and use within 6 months.

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