Salting lemons is a Middle East tradition used to preserve lemons without refrigeration, and the resulting condiment is entirely edible including the rind. Serve it with lamb, chicken, fish, cous cous or pasta; however, I also use them in to make vinaigrettes and in mayonnaise with garlic for aioli. This method works for any acidic citrus like grapefruit or kumquats, and I’m demonstrating this instructable with a lime since that's what I preserved a month ago.
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Step 1: Ingredients
1 small garlic clove
1 teaspoon fresh dill
1 tablespoon kosher salt
Step 2: Preparation
Wash the lime to remove any wax or residue. Cut the lime into quarters only slicing ¾ the way to the opposite end. I’ve cut the lime in half to show you how far to cut, but leave the lime whole. Peel and mince the garlic.
Place the lime in a clean jar with and spread the quarters. Sprinkle the garlic, dill and salt into the center of the lime. Replace the lid, and refrigerate for at least a week. Every day give the jar a little shake to redistribute the salt. Juices will accumulate.
Step 3: Preserved Lime
The preserved lime is ready to eat when the rind becomes translucent and soft any time from 7-10 days. To use in a recipe just rinse it off and dice small. Preserved citrus is intense so use it sparingly, and one quarter should be enough for most recipes.
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