Preserved limes have a sour and salty taste which lends a great tangy flavor to ethnic dishes, seafoods, meats, soups, and stews.  

You can use this condiment in the same way you would use regular limes.  Just rinse the salt off first and use sparingly because the flavor is very intense.  It only takes about one quarter of a lime for soups and stews.

This recipe is so easy.  Just grab some fresh organic limes and pure salt. 

You will need about eleven medium to large limes, pickling salt, and a quart jar.

Wash the limes, give them a light scrub, and pat dry.  Trim the ends off of eight limes and cut into thick slices.  Cut the slices in half.  Juice the other three limes and set aside.

Add a layer of limes to a quart jar, sprinkle with salt, and repeat.  Mash each layer down with a wooden spoon as you go to release the juices.  Continue layering, salting, and mashing until your jar is full.  Top off with the reserved fresh lime juice.  You can also flavor these with any of your favorite spices.  Top with a plastic lid; if you use metal it will corrode and create a big mess.

Let the limes ferment for three to four weeks in a dark cupboard.  Shake the jar every day.  The rinds will change colors and become somewhat translucent.  This is normal.

The flavor will continue to change so if you find that perfect flavor while they are fermenting, put them in the refrigerator to stop the process.  Properly fermented limes can last for years.

Note: Pickling salt is a fine-grain salt with a uniform structure.  It contains no iodine or anti-caking additives.  Though it is processed, it is pure salt.

Enjoy!

By Miss Lady Bug