When you preserve citrus, the skin tenderizes and becomes far less bitter so it can be used in a variety of different ways.
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ingredients
directions
Limes must ferment for one month.
Slice 10 limes in half and each half again from the top to within ½ inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of a clean, 500 mL glass jar with more salt.
Pack the limes into the jar as tightly as possible, breaking them apart if necessary. Sprinkle salt on each layer. Press the limes down to release their juices.
Add the pepper and bay leaves to the jar, then squeeze the additional 4 or 5 limes into the jar until juice covers everything. If there are still gaps, make a quick 10% salt brine and use it to top up the jar until everything is submerged.
Close the jar and allow it to ferment at room temperature, shaking the jar every day for 3 to 4 weeks or until the rinds are tender to the bite. Then store it in the refrigerator.