Preserved Limes

This recipe presents a unique and intensely flavored condiment inspired by the pickles served at a local Indian buffet. With a blend of citrusy, briny, and spicy flavors, these fermented Key lime pickles are a versatile accompaniment to various dishes, whether Indian cuisine or not. The technique used in this recipe is based on “Relishes, Chutneys, Salsas, and Fermented Salads”, ensuring a successful fermentation process.

Yield: About 2 quarts
(fermentation vessel: 2 quarts)

INGREDIENTS:

• 2 pounds Key limes
• 5 sun-dried tomatoes, thinly sliced
• 3 fresh Fresno chiles or 1 sweet red pepper, diced
• 4–6 cloves garlic, minced
• 3 tablespoons unrefined sea salt
• 2 tablespoons sugar
• 1 tablespoon coriander seeds
• 1 tablespoon fenugreek seeds, lightly crushed
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground turmeric
• ½ teaspoon ground cumin (optional)

INSTRUCTIONS:

1. Rinse the Key limes in cold water and scrub their skins. Quarter the limes with a stainless steel knife and remove the seeds. Place the lime quarters in a large bowl and add the sun-dried tomatoes, chiles (Fresno or sweet red pepper), minced garlic, salt, sugar, coriander seeds, fenugreek seeds, grated ginger, turmeric, and ground cumin if using.
2. Press the lime mixture into a jar or crock, ensuring that it is tightly packed. More brine will be released during this stage, and you should see brine covering the mixture. Top the ferment with a quart-sized ziplock bag. Press the plastic down onto the top of the ferment, removing any air pockets, and then fill the bag with water and seal it. The water-filled bag will act as both a follower and a weight, keeping the lime mixture submerged.
3. Place the fermentation vessel on a baking sheet and set it aside in a location away from direct sunlight. Allow it to ferment and cool for 1 to 6 months, depending on your preference. Check the vessel periodically to ensure that the limes remain submerged in brine.
4. You can start testing the ferment on day 30. As the mixture started out as acidic, the readiness clue is more subtle. The bright citrus flavor of fresh lime will transform into a pungent taste with pronounced garlic and spice flavors. The lime flavor will be stronger, thanks to the oils from the zest permeating the pickles.
5. Spoon the fermented lime pickles into jars, leaving as little headroom as possible. Press the limes down under the brine to ensure they are fully submerged. Tighten the lids of the jars and store them in the refrigerator. These pickles will keep, refrigerated, for a long time, up to 18 months or more.

TIPS:

• Use fresh and ripe Key limes for the best flavor and results in the pickles.
• When quartering the limes, make sure to remove the seeds to prevent any unwanted bitterness.
• Adjust the spiciness of the pickles by choosing between Fresno chiles for heat or sweet red pepper for a milder flavor profile.
• For added complexity, lightly crush the fenugreek seeds before adding them to the mixture to release their aromatic oils.
• Taste the pickles periodically during the fermentation process to gauge their flavor development and adjust the fermentation time according to your preference.
• Ensure the limes remain fully submerged in the brine to prevent spoilage. Check and adjust the positioning of the ziplock bag or use additional weights if necessary.
• The pickles are ready when the flavors have mellowed, and the lime taste is infused with the pungency of garlic and other spices.