The Great Hall
Preserved Limes The Great Hall: Preserved Limes
By Tamsin (Tamsin) on Thursday, April 21, 2005 - 09:21 pm: Edit

Is it possible to preserve limes the same as you would for lemons? and would the same recipe that I use for the lemons work?

By Blaphbee (Blaphbee) on Sunday, May 01, 2005 - 09:14 am: Edit

I don't see why not - all citrus should behave in a similar fashion when in a brine for that long; maybe it won't take as long to cure them due to the smaller size?

By Franticchef (Franticchef) on Thursday, June 23, 2005 - 03:04 pm: Edit

On a related note...

I made a tequila and lime roasted salt last weekend. Turned out great!

I agree with Blaph, with one reservation: tartness. Perhaps the addition of a bit of sugar would be in order?

By Chefoncall (Chefoncall) on Thursday, June 23, 2005 - 03:26 pm: Edit

use a injector to force in a sugar soloution to the fruit.....

By Blaphbee (Blaphbee) on Monday, June 27, 2005 - 02:12 am: Edit

That's unnecessary - the sugar acts in much the same way salt does, and would pull itself into the citrus just the same.

By Tamsin (Tamsin) on Monday, June 27, 2005 - 10:02 am: Edit

Ok want to know what I did?????
I opted to blanch the limes in hot water and refresh them, this was to take some of the bitterness away. Then I put then into a mixture of rock salt, fresh ginger and chopped chillies. Place them into a jar, filled up with the left over lime juice and sealed them.
It's been about month since I've done them, so I'm about to open them within the next week or so to use them.
Before I use them I will rinse them in water, chop up and don't know yet what I'm going to use them with either a curry, fish or in a risotto.

By Chefoncall (Chefoncall) on Monday, June 27, 2005 - 02:45 pm: Edit

That takes to long. I would try vinegar sugar citrus confit marinade approach. I bet with the air from lack of canning them you could use them faster in approach to your rissotto.

By Blaphbee (Blaphbee) on Monday, June 27, 2005 - 09:08 pm: Edit

Sometimes, a process which takes longer yields a far better result.

By Chefoncall (Chefoncall) on Monday, June 27, 2005 - 10:49 pm: Edit

Yes, Like roasts, gravlax,relishes, marmalades, jellies, and Escoffiers tallows.

By Chefmanny (Chefmanny) on Wednesday, June 29, 2005 - 03:36 pm: Edit

"Sometimes, a process which takes longer yields a far better result."
Is that why she's always telling me to slow down!!!!!!!!!
By the way, Tequila does wonders for limes!!!!!

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