So Many Yummy Limes!!!
A good friend of mine gifted me a plethora of limes and garlic this past weekend. I am still quite new to canning and fermenting foods but I have found a few things that are simple to do and enjoyed by my family. One is Honey garlic that serves as a great immunity booster. I will post about that later and come back to add a link.
My goal for this blog is to make a weekly post with something I have never done before. I love limes but have only really used them for a garnish or beverages. So, I took off to google and my Facebook groups about fermenting to see what I could do with them. It turns out that pickled Limes are a thing! I even saw a few Little Women references, apparently one of the characters was quite fond of them.
After spending what felt like all day looking at different recipes I found a very simple one and altered it slightly. The original method was a Moroccan way of pickling. It;s so simple that you can easily whip up a jar in 10 minutes or less and most of that time will be slicing the limes. I had a lot of limes and made a large jar so it took me just a tad longer.
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First you'll need to wash your limes. I wash all of my produce in a bowl with Bragg Organic Apple Cider Vinegar and water. This not only cleans your produce but also helps it stay fresh longer.
Next you simply slice your limes and discard the ends. (If you have suggestions on what to use these ends for, please leave a comment and share!)
Once your limes are all sliced, toss them with salt until they are coated. I used Diamond Crystal Kosher Salt but you can use any PURE salt. By that I mean that you need to check the ingredients because many salts aren't just salt, they also include "anti caking agents". A finely ground salt is also best for this.
Once you toss these around and get them coated, pack them into your jar. I prefer Ball wide mouth canning jars. A wide mouth jar will make it easier to get your limes out when they are ready. The Moroccan method I mentioned before said to top the limes off with lime juice, put on a tight lid and place in the window for two days. I also read some other methods but decided to top this with filtered water and a splash of Bragg Organic Apple Cider Vinegar. Put on a tight lid and leave it on the counter to ferment. You will need to loosen the lid and "burp" the jar daily. Let this ferment for up to 2 weeks and then move it to the refrigerator. The cold will slow fermentation process drastically so you will no longer need to burp the jar at this point.
It has been 5 days and I'm so excited to use these limes! When I open the jar to burp it, it smells like a pitcher of Margaritas! The liquid has turned to a green, slightly pulpy juice. I even jumped the gun and tasted one, it tasted like a fresh salted lime. This is a great way to not only preserve your limes for longer but also to add more nutrition to them! I love fermented food. The probiotics that develop are reason enough to add fermented foods and beverages to your diet.
I'm going to let this ferment for another 9 days and then I have plans for these! Fermented Margaritas? Fermented Limeade? Yes please! I also want to make some Lime rice for Vegetarian burritos! Be sure to follow my blog so you don't miss out on those posts! I will also be sure to come back and add links for them at the bottom of this post when they are posted. I'm super excited!
Thank you so much for taking the time to read my blog. I look forward to sharing lots of new things with you as I discover them. This week I'm planning some new activities to entertain my little ones. I'm thinking I'll do some crafts with counting and some sensory play.
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