Preserved Limes (Lacto-Fermented Limes)

Sliced fermented limes on a cutting board with crock in background.

Preserved Limes (Lacto-Fermented Limes)

When limes are in season, it’s time to stock up so you have them whenever you need them! These fermented limes taste just as zingy as the day I bought them and are perfect on tacos, in my pho, or on the edge of an icy beer.

4.05 from 96 votes

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Course: Condiment

Cuisine: American

Prep Time: 10

Fermenting Time: 14

Total Time: 14 10

Servings: limes

Calories: 1kcal

Author: Carolyn Thomas

Equipment

Fermenting Crock (or glass mason jar)

Ingredients

12 whole limes
½ gallon water
4 tablespoons salt

Instructions

Make the brine by mixing together the salt and water until salt is completely dissolved.
Add washed limes to a sterilized fermentation crock or glass jar large enough to hold your limes.
Pour brine over the limes until they are completely submerged. If any limes float to the surface, force them back under the brine until they stay submerged.
Add a water lock lid, airlock lid, or a regular mason jar lid and let limes ferment at room temperature for two weeks.
After two weeks the limes are ready to use. Use only impeccably clean utensils to retrieve the limes from the jar, be sure remaining limes stay submerged and replace lid.

Notes

Use only filtered water or purchase spring or distilled water from the grocery store.
Do not use iodized or regular table salt for this recipe.
Be sure to sterilize your fermentation crock or jar.
Use only very clean utensils and hands when getting limes from the jar.
Nutrition facts are inaccurate and include the entire amount of salt used for this recipe. However much of the salt is contained in the brine and will not be consumed.

Nutrition

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