Preserved limes

Preserved limes

By
From
Modern Italian Food
Makes
700 g
Photographer
Earl Carter

Ingredients

Quantity Ingredient
7 limes
100g rock salt, (see note)
1 bay leaf
1 tablespoon coriander seeds
extra lime juice
2 tablespoons extra-virgin olive oil

Method

  1. Quarter the limes and press each lime quarter into the salt. Sprinkle a little salt into the bottom of a 700 ml warm sterilised jar. Add the bay leaf.
  2. Next, firmly pack into the jar a layer of the limes. Sprinkle with some of the coriander seeds and salt. Repeat until the jar is full. Pour in the extra lime juice so that all the limes are fully submerged. Add the extra-virgin olive oil. Seal.
  3. Store for a minimum of three months before opening. These are best consumed within a year.

Note

  • A good quality salt such as Murray River salt will guarantee the best results.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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