Preserved Limes with Jalapenos

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I think I used to be a picky eater. It wasn’t until I moved out to California that I realized it; I liked a few things, in a few combinations, and that was it. But I fully support the theory that if you try something you dislike enough times, you’ll eventually start to like it. It’s happened to me with so many foods.

Re-fried beans? Forget ‘em. No way. I didn’t start liking those until a couple of years ago.

In-N-Out burgers? I hated ‘em. Took me three tries to get hooked.

Curry? Never. Until last month, when all of a sudden it was delicious.

Mussels? Ewwww. And then a couple of years ago, I fell in love with them.

I can’t believe I used to be so picky. Who was that girl?

I’ve seen recipes for preserved lemons everywhere, but since limes are superior (and they really are) I decided to preserve those, with jalapenos.

I have delicious taco-plans for these preserved, salty, spicy limes.

Ingredients for Preserved Limes

• Limes (The amount is based on how big your jar is; my jar was 1000 ml, and I used 8-10 limes.)
• Kosher salt
• 1 Jalapeno, sliced
• 1 jar, with a rubber seal

Instructions for Preserved Limes

1. Scrub your limes clean! I didn’t buy organic because they were too expensive, but even if they were organic, still take a little extra time to wash them off.
2. Cut your limes in half completely, and with each half, make two more slices crosswise, making sure not to cut all the way through.



3. Sprinkle a tablespoon of salt on the lime half, making sure to get it into all the cracks.



4. Put lime in jar, and squish it! As you pack the limes on top of one another, squish them all together so they’re tightly packed. It’s totally fine if juice comes out, you want that to happen.
5. Layer the limes with the slices of jalapeno. You don’t have to salt these or anything, just toss ‘em in, seeds and all!
6. Once your jar is full, make sure you have enough juice that covers the limes. If you need more, just pour it on top. Seal the jar, and shake gently.
7. Store the jar in a dark place, (I used our hallway closet) for two weeks; (make sure every-other-day or so you shake the jar!) and then transfer jar to the fridge.

Oh did you forget about that paper cut on your finger? Salt and lime juice will remind you.

I did meyer lemons too. The process is completely the same, except for those I omitted the jalapenos.

These will keep in your fridge for 6+ months. Just remember, before you use one, rinse it off with some cold water, just to get some of the excess saltiness off. And greatly reduce (or completely omit) the amount of salt in the recipe you’re using these with. These are salt bombs, added to an already-salty dish, and you’ll surely kill your guests.

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