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Preserved Key Limes?

susieq's picture

Has anyone ever tried preserving limes like the preserved lemons?  Trader Joe's had a good deal on Key limes last weekend and I bought two bags to try and preserve.  I used one bag for the solids and one bag to get the juice.  I had to end up adding extra juice from Persian limes and 2 extra limes to fill the jar.  Has any one tried doing this?  Did I just waste 2 perfectly good bags of limes?

CookiM0nster's picture

(post #32367, reply #1 of 23)

I don't have an answer for you, but I'm curious to hear how they turn out. I love key limes and am alsays looking for new ways to use them. They do seem to have a rather tough skin, so it would be neat if the preserving managed to soften it.

susieq's picture

(post #32367, reply #2 of 23)

I'll keep you posted on the progress and the results!

Ballottine's picture

(post #32367, reply #3 of 23)

Me too!  thank you.  Bal

 


So much to cook; so little time.

 

So much to cook; so little time.

coastside's picture

(post #32367, reply #4 of 23)

Yes, I have, using kosher salt packed into the quarter-split limes, then covered with the same type juice. The result was not the same as with lemons. In my opinion, the limes took on a somewhat unappetizing dark color and the texture was too soft. My guess is that the because the skin and pith are a great deal thinner than that of the lemon and of course the pigment is different, they should be handled differently. Having said that, I did use them in a braised dish where the color was of little consequence. However, unless I encounter a published method specifically for limes, I won't attempt them again. May I suggest you try preserving Meyer Lemons? They will be coming into season very soon. Cheers!

susieq's picture

(post #32367, reply #5 of 23)

Thanks for the advice.    Unfvortunately I don't have ready access to Meyer Lemons and they rarely appear in the grocery stores around here.  I have seen them on occasion at Whole Foods but the price was prohibitive, particularly when I would need enough to preserve!

APonKP's picture

(post #32367, reply #6 of 23)

Susie, try using them in Indian food. There is a pickled lime condiment that is sort of similar. Salty, with a preserved taste. Seems like they should be interesting.

About the Meyers, I use Meyers mostly to preserve, because we grow them, but actually I think the Eurekas are a bit more successful. I never refrigerate them and the Eurekas have more acid. I just quarter the lemons almost to the blossom end, push them into the jar, filling around them with Kosher salt, and repeat until the jar is full. Sometimes I have to add a bit more juice, but not much. The lemons do not float and the salt preserves them perfectly. The taste is very authentic. A thick syrup forms that you can reuse when you do more the next year.

One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
susieq's picture

(post #32367, reply #7 of 23)

Thanks for the information.

Elfie's picture

(post #32367, reply #8 of 23)

Could you share some recipes?  I preserved Meyer Lemons from my tree last year using the Zuni Cookbook technique and they are still sitting in my frig unused.

Adele's picture

(post #32367, reply #9 of 23)

I used preserved lemons under the chicken skin that I roasted for dinner tonight.  I've also minced them and put on top of salads.  If I make lamb stew, I throw in a rind or two.  I even use them in osso buco, because I misread a recipe the first time and now I won't do it without.  LOL   (The lemons were to be used with the artichokes, silly me)

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Ricks503's picture

(post #32367, reply #11 of 23)

So, how is the fight to have Key Lime pie made the state pie going?


1 - measure the board twice, 2 - cut it once, 3 - measure the space where it is supposed to go        4 - get a new board and go back to step 1


Edited 4/5/2006 10:38 am ET by Ricks503

 

 

" There'll be no living with her now" - Captain Jack Sparrow

TracyK's picture

(post #32367, reply #12 of 23)

Might be tricky, since 95% of the "key" limes available in the US today are grown in Mexico... ;-)

Why is it so cold on this beach? And what's taking the bartender so long?

Adele's picture

(post #32367, reply #13 of 23)

http://www.miami.com/mld/miamiherald/news/state/13957658.htm


Who knew?  LOL


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

TracyK's picture

(post #32367, reply #14 of 23)

Good lord. Don't these people have anything better to do?


Virginia's legislators just went through a similar charade trying to settle on a state song. What a waste!!


Why is it so cold on this beach? And what's taking the bartender so long?

MadMom's picture

(post #32367, reply #15 of 23)

Well, it beats trying to fund education or do anything which they were sent there to do, right?  I'm frankly ready to junk all the state legislatures, Congress, and the administration and start over.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

hillcountrycook's picture

(post #32367, reply #16 of 23)

Oh boy...am I with you on that one!!!


But, don't get me started...

coastside's picture

(post #32367, reply #17 of 23)

Well now Susieq- Did you ever imagine in your wildest dreams that a preserved limes discussion could possibly lead to throwing out ALL govenment? That will end this site for me. To avoid this political element and discover proven recipes you may wish to explore on-line: Williams-Sonoma, Saveur and Cook's Illustrated. I hope you will continue experimenting with your food prep and I wish you the very best.

CookiM0nster's picture

(post #32367, reply #18 of 23)

Yes, clearly this isn't the right site for you.

Sondra's picture

(post #32367, reply #19 of 23)

You've been a member since March 31st, and it took you all of two posts to pass judgment??  Well, at least you've an open mind.

Jean's picture

(post #32367, reply #20 of 23)

Gee, that's half the fun of this site. Your loss though.




Good judgment comes from experience, and a lot of that comes from bad judgment.  Will Rogers


http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
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help to provide free mammograms for women in need
TracyK's picture

(post #32367, reply #21 of 23)

You should really get over yourself.

Why is it so cold on this beach? And what's taking the bartender so long?

susieq's picture

(post #32367, reply #22 of 23)

I'm not real sure how my question about preserving limes led to a possible overthrow of government, but I'm sure enjoying the discussion!  I enjoy conversations that go off on tangents...something this forum seems particularly good at.


     As to the state of the limes, after about 12 days they are looking very yellow and murky but not moldy so I guess they are coming along okay.  The juice hasn't gotten syrupy let like the lemon juice did.  Speaking of the lemons, I chopped up 1/4 of a lemon last week and threw in in a pot of green beans with a tad of butter and DH, who doesn't particularly like green beans, licked the pot clean.  Thought they were absolutely great.

ashleyd's picture

(post #32367, reply #23 of 23)

We have developed the tangent to an art form. Cooking is part of life and once in while, weeeelllllll actually a little more often, the one kind of gets gets mixed up with the other.  It doesn't suit all, even some of the regulars here, and we try and keep that sort of stuff in Ipke but once in a while it sort of busts out into the mainstream. On the other hand I have visited and participated in other boards which are heavily moderated, you know the kind of thing, no straying off-topic, no politics, no rants and so on and to put no finer point on it, most of them are deadly dull.


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

APonKP's picture

(post #32367, reply #10 of 23)

You'll find recipes that call for them mostly in Moroccan food, but as Adele said they can be used however your imagination dictates. I use them in soups, mix with homemade mayonnaise, smash and brush on fish before grilling, and on and on. Don't add salt until you taste the dish with them, of course, since they are salty. I even use a little in ratatouille. They add an interesting "high note" to a dish.

From Paula Wolfert:

Tagine of Lamb with Lemon and Olives
3 lbs lamb shoulder, cut into 1 1/2" chunks
pinch of pulverized saffron
1/4 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon sharp paprika
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
Salt to taste
1/4 cup salad oil
1/2 cup grated onion
1/4 cup finely chopped mixed herbs (parsley and green coriander
2 cups finely minced onions
1 cup green-ripe olives or "red-brown " olives
2 preserved lemons, quartered and rinsed
Juice of 1 fresh lemon

Trim the lamb of excess fat. Soak the saffron in a little hot water in the bottom of the casserole. Add the spices, salt, oil, and grated onion, then toss the pieces of lamb in the mixture. Saute very gently to lightly sear the meat and toast spices. Add 1 ciup water and bring to a boil. Cover and cook over low heat 1 hour, adding water if necessary to avoid scorching meat.

After 1 hour add the herbs and 2 cups minced onion. Cover and simmer until meat is very, very tender and sauce is thick.

While meat is cooking, rinse and pit the olives. Remove and discard the pulp from the preserved lemon, if desired, then rinse and set aside.

Add the lemon juice, olives, and lemon peel 10 minutes before serving. Transfer the meat to the deep serving dish and keep warm By boiling rapidly, uncovered, reduce the sauce to about 1 1/2 cups and taste for seasoning. Spoon the sauce over the lamb decorate with lemon peel and olives and serve at once.

Wolfert's note: "A tablespoon of tomato sauce is an excellent addition. " ( I would think tomato paste would be better. )
One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne


Edited 4/3/2006 8:18 pm by APonKP

One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne