Ingredients Jump to Instructions ↓

  1. 12 Fresh limes

  2. 6 Cups water

  3. 1/2 Cup of salt

Instructions Jump to Ingredients ↑

  1. Put limes in a basket or colander, and put them out the sun.

  2. Sun-dry limes for 2 to 3 days.

  3. In a large pot, mix salt with 6 cups water, cook and stir till salt is dissolved, add limes and cook until skin color turns evenly to brownish yellow.

  4. Remove boiled limes from the pot, but keep salted water in the pot and set a side till it is completely cool down .

  5. Quarter a lime lengthwise, stopping 1/2 inch from the bottom so the quarters fan out but remain attached at one end and put it in a jar or container, repeat cutting the other limes.

  6. Pour cooled boiled salted water over - water level must be above the limes.

  7. To keep limes to stay beneath the surface, use a ceramic bowl to press the limes down.

  8. Closed the lid and continue to sun-dry the jar of limes for 6 days.

  9. Preserved lime can be stored in refrigerator up to six months.

  10. Serves


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