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Epicurious
Bon Appétit

Preserved Limes

By Claire Saffitz
Image may contain Plant Food and Vegetable
Photo by Alex Lau

If you like lox, bacon, or anchovies, you should thank salt—and time. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.

Recipe information

  • Yield

    Makes 1 quart

Ingredients

8 organic limes
Kosher salt
Fresh lime juice (optional)

Special Equipment

A 1-qt. jar

Preparation

  1. Step 1

    Rinse limes; pat dry. Cut off ends and upend on a cut side. Make 2 perpendicular slits lengthwise into fruit to form an X, cutting only three-fourths of the way down. Pack lots of salt into slits and place limes into jar, pressing to compact and release juices. Seal jar; let limes sit at room temperature 12 hours. Uncover and press firmly again to compact. Repeat once or twice daily until limes are softened and submerged in juices, 2–3 days. (If there is not enough juice to submerge limes after 3 days, add fresh lime juice to cover.) Chill 1 month before using.

  2. Do Ahead

    Step 2

    Limes can be preserved 6 months ahead. Keep chilled.

TagsCondimentMiddle EasternLimeCitrusFruitDairy FreeGluten FreeNut FreeRawVeganVegetarianKetoEasy5 Ingredients or FewerMake AheadMeal PrepPickle & PreserveNo-CookBon Appétit

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