Pickled limes add a sharp citrus kick to recipes. As the rind softens, it releases a bitter note than permeates throughout the lime. The insides break down as they set in the salted water, so the texture becomes rather mushy. Use a sharp knife when slicing to preserve the beautiful lime shape.
Cambodian pickled limes are easy to make but take a little time – you’ll probably need start two weeks ahead. Hot and sunny temperatures are necessary to dry out the limes quickly. When we made them, temperatures were floating around 104 (with a heat index of 111F). I may have set a world record for time to dry out six limes. Two days!
NOTE: You could also use small key limes for this recipe.
| Servings |
| 6 pickled limes |
| Passive Time |
| 2 weeks |
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Pickled limes add a sharp citrus kick to recipes. As the rind softens, it releases a bitter note than permeates throughout the lime. The insides break down as they set in the salted water, so the texture becomes rather mushy. Use a sharp knife when slicing to preserve the beautiful lime shape.
Cambodian pickled limes are easy to make but take a little time – you’ll probably need start two weeks ahead. Hot and sunny temperatures are necessary to dry out the limes quickly. When we made them, temperatures were floating around 104 (with a heat index of 111F). I may have set a world record for time to dry out six limes. Two days!
NOTE: You could also use small key limes for this recipe.
|
Ingredients
- 6 limes
- water , as needed
- salt
Servings: pickled limes
Units:
Instructions
- Dry a bunch of clean, fresh limes in the sun. Rotate as needed to get all sides dry. This can take up to a week.
- Boil a small pot of water. Add a palm full of salt. And place the limes in a big, clean glass jar. You’ll probably want to wipe them off since they outside world isn’t so sterile. Cover with the boiling salted water.
- Cover at least one week, until the limes are soft.
- The acidic punch tastes great in Chicken and Pickled Lime Soup, or muddled up with some seltzer water and sugar.