Here is another splendidly simple recipe for preserving citrus fruit.I learned the method from Nigella Lawson’s Domestic Goddess cookbook (an all time favorite!) Her recipe for Edith Afif’s Lime Pickles includes turmeric, cumin seed, and dried chili, they are very enjoyable. Brilliant Edith (a native of Egypt), figured out that coating the limes in salt and then putting them in the freezer tenderized the limes perfectly.
I love Ediths’ pickles, they are delightful with a mild, creamy goat cheese and a heap of warm walnut halves as a appetizer.
I also like to have a jar of limes on hand, preserved “straight-up”.
Limes and other citrus are at their peak in the winter months, they are firm, full of flavorful juice (in the pulp) and oil (in the rind). Most of the citrus found later in the year have been harvested in the winter and sprayed with a preservative to keep them in the markets year round.
To extend the flavor of limes at the peak of the season one can “preserve” them using salt, as Edith did. Preserved citrus can be used in soups, tagines, with fish, roasted meats and many other dishes to add an exciting element of flavor.
i cannot believe i have never seen your blog.. we have so many similar tastes… indigo seas, the ivy and nigella! any other tips for la??? i leave friday!
will so enjoy following your blog… xx
I've never thought of preserved limes before, that sounds so refreshing! I'm doing it today! Thanks
I hope you'll try them, so wonderful.
Thank you Red Ticking, I haven't made it to the C. Marmont for dinner yet, I would like to, just because.
Have fun down there!!
Yum! Going to try this for sure.
Happy Thanksgving!
What is the difference between these limes and limes preserved by packing in salt for a month (no freezing or repacking in oil).
I think the result is about the same, the freezing speeds up the process. The oil is used to keep them from spoiling.