The best way to store your limes is in zip lock bags in the crisper drawer section of your refrigerator. Now transfer them to a saucepan with just enough water to cover them, then simmer very gently for about 30-45 minutes or until the slices are very tender (watch this carefully after 30 minutes are up, otherwise it's possible that they can overcook and turn to mush: the slices need to be tender but still intact). wikiHow's. Place the juice in a saucepan along with 4 fl oz (110 ml) water, the sugar and spices, stir over a gentle heat until the sugar has dissolved completely, then simmer very gently for 25 minutes without a lid. Pickle limes by preparing a jar and filling it with limes and salt. It is best to preserve lime peels in air-tight containers in the refrigerator. Pour cool tap water over the limes to wash them. Then remove the syrup from the heat and take out the spices using a draining spoon. Repeat once or twice daily until limes are softened and submerged in juices, 2–3 days. Now add the drained lime slices to the syrup and pour the whole lot into the warmed sterilised jar. If you like lox, bacon, or anchovies, you should thank salt—and time. Repeat once or twice daily until limes are softened and submerged in juices, 2–3 days. References. Foodie Pro & The Genesis Framework, Preparing your own dried herbs: Dehydrating Parsley, « Dehydrating Mushrooms – Easier than Pie, Banana Chips – How to Dehydrate Bananas », http://www.ehow.com/how_5910444_dehydrate-limes.html, Rachel mentioned using lemon and lime powder for baking (but wasn`t keen on the color – our. Tahitian limes: These are large in size and have an acidic, sour flavour. We use cookies to make wikiHow great. Once preserved, you no longer need the flesh of the lime. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Lime zest is the green part of the peel without the bitter white pith. Rinse limes; pat dry. Dana jokes that I will preserve just about anything I can lift. They make an excellent addition to desserts. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Frozen Finger Limes will ‘bleed’ colour as they thaw – don’t worry about this, however take care not to get the liquid on your clothes as it does stain. % of people told us that this article helped them. Make 2 perpendicular slits lengthwise into fruit to form an X, cutting only three-fourths of the way down. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online. Makes enough to fill a 0.5 litre jar. This recipe is from Delia's Summer Collection. To sterilise the jar, wash it thoroughly in warm soapy water, rinse and put it in a cool oven to dry and get warm. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. You can buy packages of finger limes from Shanley Farms online, and though they seem expensive, one small packet is enough to make this curd or garnish several dishes. All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Uncover and press firmly again to compact. You need to begin this recipe the night before, as the limes have to be salted to extract their bitterness. Active time: 30 minutes | Total time: 1 hr 30 minutes | Makes: 10 ounces. Using the fruit once it’s been frozen is easy. This is a good food safety practice so you should make it a habit to follow this procedure before storing limes. (If there is not enough juice to submerge limes after 3 days, add fresh lime juice to cover.) To ensure supply to our clients, we freeze a portion of our harvest as soon as it has been sorted and we recommend our clients freeze their Finger Limes if they might not be able to use them within a week. Be the first to rate and review this recipe. Seal jar; let limes sit at room temperature 12 hours. To revisit this article, visit My Profile, then View saved stories. Do not allow the lid and band to reach a boil. Serve or use as you would fresh Finger Limes.