Preserved Limes Recipes

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PRESERVED LIMES



Preserved Limes image

If you like lox, bacon, or anchovies, you should thank salt-and time. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.

Provided by Claire Saffitz

Yield Makes 1 quart

Number Of Ingredients 4

8 organic limes
Kosher salt
Fresh lime juice (optional)
A 1-qt. jar

Steps:

  • Rinse limes; pat dry. Cut off ends and upend on a cut side. Make 2 perpendicular slits lengthwise into fruit to form an X, cutting only three-fourths of the way down. Pack lots of salt into slits and place limes into jar, pressing to compact and release juices. Seal jar; let limes sit at room temperature 12 hours. Uncover and press firmly again to compact. Repeat once or twice daily until limes are softened and submerged in juices, 2-3 days. (If there is not enough juice to submerge limes after 3 days, add fresh lime juice to cover.) Chill 1 month before using.
  • Limes can be preserved 6 months ahead. Keep chilled.

PRESERVED LEMONS AND LIMES



Preserved Lemons And Limes image

This variation on a Moroccan compote adds a fresh note to chicken, pork or oily fish like bass, bluefish, tuna and swordfish, when rubbed in about an hour before grilling. To avoid a bitter taste, wipe excess off before grilling. Spoon fresh preserved lemon and lime over the grilled food before serving. It also makes a fine compliment to olives in a couscous, pasta or rice salad.

Provided by Molly O'Neill

Categories     condiments, dips and spreads, project

Time 10m

Yield About two cups

Number Of Ingredients 4

2 lemons, each cut lengthwise into 8 wedges, seeds removed
6 limes, each cut lengthwise into 6 wedges, seeds removed
1/2 cup kosher salt
2/3 cup fresh lemon juice

Steps:

  • Bring a medium pot of water to a boil. Reduce to a simmer and drop in the lemons and limes. Simmer for 3 to 4 minutes. Drain. Combine the salt and lemon juice and pour a little in the bottom of a glass jar. Add the lemons and limes to the jar and pour in the remaining salt mixture. Seal tightly. Let stand for seven days, shaking the jar each day to redistribute the salt mixture. Rinse the salt off the lemons and limes before using.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 1 gram, Fiber 7 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 791 milligrams, Sugar 7 grams

PRESERVED LEMONS



Preserved Lemons image

Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.

Provided by THOMASSHERBOURNE

Categories     100+ Everyday Cooking Recipes

Time P7DT15m

Yield 32

Number Of Ingredients 4

4 large lemons, cut into 8 wedges each
¾ cup kosher salt
1 cup lemon juice
¾ cup olive oil

Steps:

  • Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
  • To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Fat 5.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 2135.5 mg, Sugar 0.2 g

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