pickled limes

When limes are in season, it’s time to stock up so you have them whenever you need them! These fermented limes taste just as zingy as the day I bought them and are perfect on tacos, in my pho, or on the edge of an icy beer.

Preserved Limes (Lacto-Fermented Limes)

limes

water

salt

Make the brine by mixing together the salt and water until salt is completely dissolved.

Add washed limes to a sterilized fermentation crock or glass jar large enough to hold your limes.

Pour brine over the limes until they are completely submerged. If any limes float to the surface, force them back under the brine until they stay submerged.

Add a water lock lid, airlock lid, or a regular mason jar lid and let limes ferment at room temperature for two weeks.

After two weeks the limes are ready to use. Use only impeccably clean utensils to retrieve the limes from the jar, be sure remaining limes stay submerged and replace lid.

Top 1 pickled limes recipes from across the web

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Preserved Limes (Lacto-Fermented Li...

Top 1 pickled limes recipes from across the web

The most viewed pickled limes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Preserved Limes (Lacto-Fermented Li...

The most viewed pickled limes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine