You preserve a fruit or veggie only because it's not always available. Wrong! With limes, curing them takes their flavor up a couple of notches. It takes about 3 weeks to get a cured lime that can be chopped and added to any dish with lime as an ingredient or any dish asking for a lime.
- Thoroughly wash the limes and the jar.
- Add 1 tbs of the salt to the bottom of the jar.
- Each lime has an end where the stem was. Slice off the very end of the stem. Then slice the lime into vertical quarters, ending short of cutting through the remaining stem area.
- Hold the lime with one hand over a bowl. Pour the salt inside the lime, cover as much
of the flesh as possible. Squeeze together to glide into the jar.
- Using the clean handle of a juice extractor, press down firmly to release as much of the lime's juice as possible. Repeat with the remaining limes.
- Add any leftover salt from the bowl. If the jar isn't filled, juice an additional lime into the jar.
- Clean the jar's rim and close tightly. Store in the refrigerator. Turn the jar upside down on a regular basis (once a
day is a good rule of thumb).
- Between 10 to 21 days, the limes will turn translucent, meaning they are cured. Although it's best to wait, you can enjoy the limes any time during the process.
- The limes will keep refrigerated up to 3 months. To enjoy, just pull out a slice, pull off any remaining flesh, and rinse the rind. Slice or dice the rind to add to any lime-friendly dish.