Other

Cheat’s Preserved Lemons (or Limes, or Oranges …)


These preserved lemons are delicious and take hardly any time to make

And here is the one recipe I absolutely could not do without. It is an instant version of preserved lemons I discovered in Anna Hansen’s The Modern Pantry cookbook and it’s a brilliant way of getting that potent, salty burst of citrus into dishes when you haven’t homemade preserved lemons to hand or you don’t want to shell out for the generally substandard and ridiculously expensive bought variety. And actually, I find this version brighter and more versatile — the juice is salty, but not overly so, and has an intense, citrusy flavour which makes it ideal in dressings or just drizzled over some fish or chicken to brighten it up. I have made this with Seville oranges, blood oranges, mandarins (tricky because of the thin mandarin skin but do-able; just accept that you need to scrape pith from the inside, rather than pare zest from the outside), limes and grapefruit. All wonderful. Citrus preserved this way will keep indefinitely in the refrigerator, but will gradually lose its vibrancy of color. To preserve it for longer, you can freeze it. — Catherine Phipps, author of Citrus

If you love preserved lemon, try this recipe for Basil & Preserved Lemon Pesto.

Ingredients

  • 4 lemons (or any other type of citrus)
  • 1 Teaspoon sea salt

Servings4

Calories Per Serving17

Folate equivalent (total)6µg2%


What to Do with Preserved Limes, Your Latest Kitchen Experiment

You can do more with a lime than take it off the rim of your glass and squeeze it into your Tecate. You can do more than squeezing it over your fish tacos. You can do more than just squeezing it in general. You can use salt and time to transform it into something that resembles a lime’s edgier, cooler, more sophisticated older brother.

It’s called preserving, and you should be doing it.

To preserve limes, you need three things: a sealable glass jar, a bunch of quartered limes, and some salt. That’s it. You add limes to the jar, while simultaneously adding salt to make sure the jar is packed with both. You seal it up, throw it in the pantry, and forget about it. After a month goes by, and you’ve finished binge-watching every episode of Mr. Robot, you walk into the pantry and make direct eye contact with your limes. It is time.

Preserving limes is a truly simple process, as senior associate food editor Claire Saffitz assures me. After you press your salt-packed limes down into the jar, the lime juice dissolves the salt and starts to act as a brine. While brining for about a month, the flavor of the lime shifts. The tart oppressive citrus mellows and the natural flavors of the lime show up for class. Soft, floral, and fruity flavors that you never knew existed.

It’s important that you use high quality organic limes (that you’ve washed a few times) when preserving. If there are any pesticides or sprays on the limes, those will create unpleasant chemical flavors and smells in your finished product.

With preserved limes, you want to stay away from the flesh and juice, which pick up a significant amount of saltiness in the preserving process. Instead, you want to focus on the rind and pith (that white layer in between the rind and flesh).

After a month in a glass jar, you remove the flesh (and trash it, there’s no use for it anymore), and give the rind a rinse to remove salt. From this point, there’s a ton of things you can do. Chopped up preserved lime rinds are great when mixed into Greek yogurt. You can also add them to vinaigrettes or mix them into braises and marinades (like our fresh turmeric marinade or sriracha soy miso marinade.

Chopped preserved limes can also be a nice garnish for grilled meats like lamb, mixed with herbs and oil, similar to a chimichurri sauce. Grilled seafood wouldn’t hate getting a bit of that action, too. Anything that could use a subtle, citrusy, salty flavor will work well with preserved limes. You can use this list of recipes for preserved lemons as inspiration.

Just make sure you always use them raw. If they’re cooked after preserving, that beautifully subtle fruit flavor is totally lost.


What to Do with Preserved Limes, Your Latest Kitchen Experiment

You can do more with a lime than take it off the rim of your glass and squeeze it into your Tecate. You can do more than squeezing it over your fish tacos. You can do more than just squeezing it in general. You can use salt and time to transform it into something that resembles a lime’s edgier, cooler, more sophisticated older brother.

It’s called preserving, and you should be doing it.

To preserve limes, you need three things: a sealable glass jar, a bunch of quartered limes, and some salt. That’s it. You add limes to the jar, while simultaneously adding salt to make sure the jar is packed with both. You seal it up, throw it in the pantry, and forget about it. After a month goes by, and you’ve finished binge-watching every episode of Mr. Robot, you walk into the pantry and make direct eye contact with your limes. It is time.

Preserving limes is a truly simple process, as senior associate food editor Claire Saffitz assures me. After you press your salt-packed limes down into the jar, the lime juice dissolves the salt and starts to act as a brine. While brining for about a month, the flavor of the lime shifts. The tart oppressive citrus mellows and the natural flavors of the lime show up for class. Soft, floral, and fruity flavors that you never knew existed.

It’s important that you use high quality organic limes (that you’ve washed a few times) when preserving. If there are any pesticides or sprays on the limes, those will create unpleasant chemical flavors and smells in your finished product.

With preserved limes, you want to stay away from the flesh and juice, which pick up a significant amount of saltiness in the preserving process. Instead, you want to focus on the rind and pith (that white layer in between the rind and flesh).

After a month in a glass jar, you remove the flesh (and trash it, there’s no use for it anymore), and give the rind a rinse to remove salt. From this point, there’s a ton of things you can do. Chopped up preserved lime rinds are great when mixed into Greek yogurt. You can also add them to vinaigrettes or mix them into braises and marinades (like our fresh turmeric marinade or sriracha soy miso marinade.

Chopped preserved limes can also be a nice garnish for grilled meats like lamb, mixed with herbs and oil, similar to a chimichurri sauce. Grilled seafood wouldn’t hate getting a bit of that action, too. Anything that could use a subtle, citrusy, salty flavor will work well with preserved limes. You can use this list of recipes for preserved lemons as inspiration.

Just make sure you always use them raw. If they’re cooked after preserving, that beautifully subtle fruit flavor is totally lost.


What to Do with Preserved Limes, Your Latest Kitchen Experiment

You can do more with a lime than take it off the rim of your glass and squeeze it into your Tecate. You can do more than squeezing it over your fish tacos. You can do more than just squeezing it in general. You can use salt and time to transform it into something that resembles a lime’s edgier, cooler, more sophisticated older brother.

It’s called preserving, and you should be doing it.

To preserve limes, you need three things: a sealable glass jar, a bunch of quartered limes, and some salt. That’s it. You add limes to the jar, while simultaneously adding salt to make sure the jar is packed with both. You seal it up, throw it in the pantry, and forget about it. After a month goes by, and you’ve finished binge-watching every episode of Mr. Robot, you walk into the pantry and make direct eye contact with your limes. It is time.

Preserving limes is a truly simple process, as senior associate food editor Claire Saffitz assures me. After you press your salt-packed limes down into the jar, the lime juice dissolves the salt and starts to act as a brine. While brining for about a month, the flavor of the lime shifts. The tart oppressive citrus mellows and the natural flavors of the lime show up for class. Soft, floral, and fruity flavors that you never knew existed.

It’s important that you use high quality organic limes (that you’ve washed a few times) when preserving. If there are any pesticides or sprays on the limes, those will create unpleasant chemical flavors and smells in your finished product.

With preserved limes, you want to stay away from the flesh and juice, which pick up a significant amount of saltiness in the preserving process. Instead, you want to focus on the rind and pith (that white layer in between the rind and flesh).

After a month in a glass jar, you remove the flesh (and trash it, there’s no use for it anymore), and give the rind a rinse to remove salt. From this point, there’s a ton of things you can do. Chopped up preserved lime rinds are great when mixed into Greek yogurt. You can also add them to vinaigrettes or mix them into braises and marinades (like our fresh turmeric marinade or sriracha soy miso marinade.

Chopped preserved limes can also be a nice garnish for grilled meats like lamb, mixed with herbs and oil, similar to a chimichurri sauce. Grilled seafood wouldn’t hate getting a bit of that action, too. Anything that could use a subtle, citrusy, salty flavor will work well with preserved limes. You can use this list of recipes for preserved lemons as inspiration.

Just make sure you always use them raw. If they’re cooked after preserving, that beautifully subtle fruit flavor is totally lost.


What to Do with Preserved Limes, Your Latest Kitchen Experiment

You can do more with a lime than take it off the rim of your glass and squeeze it into your Tecate. You can do more than squeezing it over your fish tacos. You can do more than just squeezing it in general. You can use salt and time to transform it into something that resembles a lime’s edgier, cooler, more sophisticated older brother.

It’s called preserving, and you should be doing it.

To preserve limes, you need three things: a sealable glass jar, a bunch of quartered limes, and some salt. That’s it. You add limes to the jar, while simultaneously adding salt to make sure the jar is packed with both. You seal it up, throw it in the pantry, and forget about it. After a month goes by, and you’ve finished binge-watching every episode of Mr. Robot, you walk into the pantry and make direct eye contact with your limes. It is time.

Preserving limes is a truly simple process, as senior associate food editor Claire Saffitz assures me. After you press your salt-packed limes down into the jar, the lime juice dissolves the salt and starts to act as a brine. While brining for about a month, the flavor of the lime shifts. The tart oppressive citrus mellows and the natural flavors of the lime show up for class. Soft, floral, and fruity flavors that you never knew existed.

It’s important that you use high quality organic limes (that you’ve washed a few times) when preserving. If there are any pesticides or sprays on the limes, those will create unpleasant chemical flavors and smells in your finished product.

With preserved limes, you want to stay away from the flesh and juice, which pick up a significant amount of saltiness in the preserving process. Instead, you want to focus on the rind and pith (that white layer in between the rind and flesh).

After a month in a glass jar, you remove the flesh (and trash it, there’s no use for it anymore), and give the rind a rinse to remove salt. From this point, there’s a ton of things you can do. Chopped up preserved lime rinds are great when mixed into Greek yogurt. You can also add them to vinaigrettes or mix them into braises and marinades (like our fresh turmeric marinade or sriracha soy miso marinade.

Chopped preserved limes can also be a nice garnish for grilled meats like lamb, mixed with herbs and oil, similar to a chimichurri sauce. Grilled seafood wouldn’t hate getting a bit of that action, too. Anything that could use a subtle, citrusy, salty flavor will work well with preserved limes. You can use this list of recipes for preserved lemons as inspiration.

Just make sure you always use them raw. If they’re cooked after preserving, that beautifully subtle fruit flavor is totally lost.


What to Do with Preserved Limes, Your Latest Kitchen Experiment

You can do more with a lime than take it off the rim of your glass and squeeze it into your Tecate. You can do more than squeezing it over your fish tacos. You can do more than just squeezing it in general. You can use salt and time to transform it into something that resembles a lime’s edgier, cooler, more sophisticated older brother.

It’s called preserving, and you should be doing it.

To preserve limes, you need three things: a sealable glass jar, a bunch of quartered limes, and some salt. That’s it. You add limes to the jar, while simultaneously adding salt to make sure the jar is packed with both. You seal it up, throw it in the pantry, and forget about it. After a month goes by, and you’ve finished binge-watching every episode of Mr. Robot, you walk into the pantry and make direct eye contact with your limes. It is time.

Preserving limes is a truly simple process, as senior associate food editor Claire Saffitz assures me. After you press your salt-packed limes down into the jar, the lime juice dissolves the salt and starts to act as a brine. While brining for about a month, the flavor of the lime shifts. The tart oppressive citrus mellows and the natural flavors of the lime show up for class. Soft, floral, and fruity flavors that you never knew existed.

It’s important that you use high quality organic limes (that you’ve washed a few times) when preserving. If there are any pesticides or sprays on the limes, those will create unpleasant chemical flavors and smells in your finished product.

With preserved limes, you want to stay away from the flesh and juice, which pick up a significant amount of saltiness in the preserving process. Instead, you want to focus on the rind and pith (that white layer in between the rind and flesh).

After a month in a glass jar, you remove the flesh (and trash it, there’s no use for it anymore), and give the rind a rinse to remove salt. From this point, there’s a ton of things you can do. Chopped up preserved lime rinds are great when mixed into Greek yogurt. You can also add them to vinaigrettes or mix them into braises and marinades (like our fresh turmeric marinade or sriracha soy miso marinade.

Chopped preserved limes can also be a nice garnish for grilled meats like lamb, mixed with herbs and oil, similar to a chimichurri sauce. Grilled seafood wouldn’t hate getting a bit of that action, too. Anything that could use a subtle, citrusy, salty flavor will work well with preserved limes. You can use this list of recipes for preserved lemons as inspiration.

Just make sure you always use them raw. If they’re cooked after preserving, that beautifully subtle fruit flavor is totally lost.


What to Do with Preserved Limes, Your Latest Kitchen Experiment

You can do more with a lime than take it off the rim of your glass and squeeze it into your Tecate. You can do more than squeezing it over your fish tacos. You can do more than just squeezing it in general. You can use salt and time to transform it into something that resembles a lime’s edgier, cooler, more sophisticated older brother.

It’s called preserving, and you should be doing it.

To preserve limes, you need three things: a sealable glass jar, a bunch of quartered limes, and some salt. That’s it. You add limes to the jar, while simultaneously adding salt to make sure the jar is packed with both. You seal it up, throw it in the pantry, and forget about it. After a month goes by, and you’ve finished binge-watching every episode of Mr. Robot, you walk into the pantry and make direct eye contact with your limes. It is time.

Preserving limes is a truly simple process, as senior associate food editor Claire Saffitz assures me. After you press your salt-packed limes down into the jar, the lime juice dissolves the salt and starts to act as a brine. While brining for about a month, the flavor of the lime shifts. The tart oppressive citrus mellows and the natural flavors of the lime show up for class. Soft, floral, and fruity flavors that you never knew existed.

It’s important that you use high quality organic limes (that you’ve washed a few times) when preserving. If there are any pesticides or sprays on the limes, those will create unpleasant chemical flavors and smells in your finished product.

With preserved limes, you want to stay away from the flesh and juice, which pick up a significant amount of saltiness in the preserving process. Instead, you want to focus on the rind and pith (that white layer in between the rind and flesh).

After a month in a glass jar, you remove the flesh (and trash it, there’s no use for it anymore), and give the rind a rinse to remove salt. From this point, there’s a ton of things you can do. Chopped up preserved lime rinds are great when mixed into Greek yogurt. You can also add them to vinaigrettes or mix them into braises and marinades (like our fresh turmeric marinade or sriracha soy miso marinade.

Chopped preserved limes can also be a nice garnish for grilled meats like lamb, mixed with herbs and oil, similar to a chimichurri sauce. Grilled seafood wouldn’t hate getting a bit of that action, too. Anything that could use a subtle, citrusy, salty flavor will work well with preserved limes. You can use this list of recipes for preserved lemons as inspiration.

Just make sure you always use them raw. If they’re cooked after preserving, that beautifully subtle fruit flavor is totally lost.


What to Do with Preserved Limes, Your Latest Kitchen Experiment

You can do more with a lime than take it off the rim of your glass and squeeze it into your Tecate. You can do more than squeezing it over your fish tacos. You can do more than just squeezing it in general. You can use salt and time to transform it into something that resembles a lime’s edgier, cooler, more sophisticated older brother.

It’s called preserving, and you should be doing it.

To preserve limes, you need three things: a sealable glass jar, a bunch of quartered limes, and some salt. That’s it. You add limes to the jar, while simultaneously adding salt to make sure the jar is packed with both. You seal it up, throw it in the pantry, and forget about it. After a month goes by, and you’ve finished binge-watching every episode of Mr. Robot, you walk into the pantry and make direct eye contact with your limes. It is time.

Preserving limes is a truly simple process, as senior associate food editor Claire Saffitz assures me. After you press your salt-packed limes down into the jar, the lime juice dissolves the salt and starts to act as a brine. While brining for about a month, the flavor of the lime shifts. The tart oppressive citrus mellows and the natural flavors of the lime show up for class. Soft, floral, and fruity flavors that you never knew existed.

It’s important that you use high quality organic limes (that you’ve washed a few times) when preserving. If there are any pesticides or sprays on the limes, those will create unpleasant chemical flavors and smells in your finished product.

With preserved limes, you want to stay away from the flesh and juice, which pick up a significant amount of saltiness in the preserving process. Instead, you want to focus on the rind and pith (that white layer in between the rind and flesh).

After a month in a glass jar, you remove the flesh (and trash it, there’s no use for it anymore), and give the rind a rinse to remove salt. From this point, there’s a ton of things you can do. Chopped up preserved lime rinds are great when mixed into Greek yogurt. You can also add them to vinaigrettes or mix them into braises and marinades (like our fresh turmeric marinade or sriracha soy miso marinade.

Chopped preserved limes can also be a nice garnish for grilled meats like lamb, mixed with herbs and oil, similar to a chimichurri sauce. Grilled seafood wouldn’t hate getting a bit of that action, too. Anything that could use a subtle, citrusy, salty flavor will work well with preserved limes. You can use this list of recipes for preserved lemons as inspiration.

Just make sure you always use them raw. If they’re cooked after preserving, that beautifully subtle fruit flavor is totally lost.


What to Do with Preserved Limes, Your Latest Kitchen Experiment

You can do more with a lime than take it off the rim of your glass and squeeze it into your Tecate. You can do more than squeezing it over your fish tacos. You can do more than just squeezing it in general. You can use salt and time to transform it into something that resembles a lime’s edgier, cooler, more sophisticated older brother.

It’s called preserving, and you should be doing it.

To preserve limes, you need three things: a sealable glass jar, a bunch of quartered limes, and some salt. That’s it. You add limes to the jar, while simultaneously adding salt to make sure the jar is packed with both. You seal it up, throw it in the pantry, and forget about it. After a month goes by, and you’ve finished binge-watching every episode of Mr. Robot, you walk into the pantry and make direct eye contact with your limes. It is time.

Preserving limes is a truly simple process, as senior associate food editor Claire Saffitz assures me. After you press your salt-packed limes down into the jar, the lime juice dissolves the salt and starts to act as a brine. While brining for about a month, the flavor of the lime shifts. The tart oppressive citrus mellows and the natural flavors of the lime show up for class. Soft, floral, and fruity flavors that you never knew existed.

It’s important that you use high quality organic limes (that you’ve washed a few times) when preserving. If there are any pesticides or sprays on the limes, those will create unpleasant chemical flavors and smells in your finished product.

With preserved limes, you want to stay away from the flesh and juice, which pick up a significant amount of saltiness in the preserving process. Instead, you want to focus on the rind and pith (that white layer in between the rind and flesh).

After a month in a glass jar, you remove the flesh (and trash it, there’s no use for it anymore), and give the rind a rinse to remove salt. From this point, there’s a ton of things you can do. Chopped up preserved lime rinds are great when mixed into Greek yogurt. You can also add them to vinaigrettes or mix them into braises and marinades (like our fresh turmeric marinade or sriracha soy miso marinade.

Chopped preserved limes can also be a nice garnish for grilled meats like lamb, mixed with herbs and oil, similar to a chimichurri sauce. Grilled seafood wouldn’t hate getting a bit of that action, too. Anything that could use a subtle, citrusy, salty flavor will work well with preserved limes. You can use this list of recipes for preserved lemons as inspiration.

Just make sure you always use them raw. If they’re cooked after preserving, that beautifully subtle fruit flavor is totally lost.


What to Do with Preserved Limes, Your Latest Kitchen Experiment

You can do more with a lime than take it off the rim of your glass and squeeze it into your Tecate. You can do more than squeezing it over your fish tacos. You can do more than just squeezing it in general. You can use salt and time to transform it into something that resembles a lime’s edgier, cooler, more sophisticated older brother.

It’s called preserving, and you should be doing it.

To preserve limes, you need three things: a sealable glass jar, a bunch of quartered limes, and some salt. That’s it. You add limes to the jar, while simultaneously adding salt to make sure the jar is packed with both. You seal it up, throw it in the pantry, and forget about it. After a month goes by, and you’ve finished binge-watching every episode of Mr. Robot, you walk into the pantry and make direct eye contact with your limes. It is time.

Preserving limes is a truly simple process, as senior associate food editor Claire Saffitz assures me. After you press your salt-packed limes down into the jar, the lime juice dissolves the salt and starts to act as a brine. While brining for about a month, the flavor of the lime shifts. The tart oppressive citrus mellows and the natural flavors of the lime show up for class. Soft, floral, and fruity flavors that you never knew existed.

It’s important that you use high quality organic limes (that you’ve washed a few times) when preserving. If there are any pesticides or sprays on the limes, those will create unpleasant chemical flavors and smells in your finished product.

With preserved limes, you want to stay away from the flesh and juice, which pick up a significant amount of saltiness in the preserving process. Instead, you want to focus on the rind and pith (that white layer in between the rind and flesh).

After a month in a glass jar, you remove the flesh (and trash it, there’s no use for it anymore), and give the rind a rinse to remove salt. From this point, there’s a ton of things you can do. Chopped up preserved lime rinds are great when mixed into Greek yogurt. You can also add them to vinaigrettes or mix them into braises and marinades (like our fresh turmeric marinade or sriracha soy miso marinade.

Chopped preserved limes can also be a nice garnish for grilled meats like lamb, mixed with herbs and oil, similar to a chimichurri sauce. Grilled seafood wouldn’t hate getting a bit of that action, too. Anything that could use a subtle, citrusy, salty flavor will work well with preserved limes. You can use this list of recipes for preserved lemons as inspiration.

Just make sure you always use them raw. If they’re cooked after preserving, that beautifully subtle fruit flavor is totally lost.


What to Do with Preserved Limes, Your Latest Kitchen Experiment

You can do more with a lime than take it off the rim of your glass and squeeze it into your Tecate. You can do more than squeezing it over your fish tacos. You can do more than just squeezing it in general. You can use salt and time to transform it into something that resembles a lime’s edgier, cooler, more sophisticated older brother.

It’s called preserving, and you should be doing it.

To preserve limes, you need three things: a sealable glass jar, a bunch of quartered limes, and some salt. That’s it. You add limes to the jar, while simultaneously adding salt to make sure the jar is packed with both. You seal it up, throw it in the pantry, and forget about it. After a month goes by, and you’ve finished binge-watching every episode of Mr. Robot, you walk into the pantry and make direct eye contact with your limes. It is time.

Preserving limes is a truly simple process, as senior associate food editor Claire Saffitz assures me. After you press your salt-packed limes down into the jar, the lime juice dissolves the salt and starts to act as a brine. While brining for about a month, the flavor of the lime shifts. The tart oppressive citrus mellows and the natural flavors of the lime show up for class. Soft, floral, and fruity flavors that you never knew existed.

It’s important that you use high quality organic limes (that you’ve washed a few times) when preserving. If there are any pesticides or sprays on the limes, those will create unpleasant chemical flavors and smells in your finished product.

With preserved limes, you want to stay away from the flesh and juice, which pick up a significant amount of saltiness in the preserving process. Instead, you want to focus on the rind and pith (that white layer in between the rind and flesh).

After a month in a glass jar, you remove the flesh (and trash it, there’s no use for it anymore), and give the rind a rinse to remove salt. From this point, there’s a ton of things you can do. Chopped up preserved lime rinds are great when mixed into Greek yogurt. You can also add them to vinaigrettes or mix them into braises and marinades (like our fresh turmeric marinade or sriracha soy miso marinade.

Chopped preserved limes can also be a nice garnish for grilled meats like lamb, mixed with herbs and oil, similar to a chimichurri sauce. Grilled seafood wouldn’t hate getting a bit of that action, too. Anything that could use a subtle, citrusy, salty flavor will work well with preserved limes. You can use this list of recipes for preserved lemons as inspiration.

Just make sure you always use them raw. If they’re cooked after preserving, that beautifully subtle fruit flavor is totally lost.