Friday, 26 March 2010
I picked up a bag of Tahitian limes quite cheaply at Central Market today (grown in Cooltong, South Australia, near Renmark). I had a few recipes in mind (lime curd for one) but I ended up making these preserved cinnamon-infused limes. It was fairly quick to make, I halved the recipe and used a Moccona coffee jar which held 4 limes nice and tight (no floating up to the top), although I see there are some air bubbles but with all the salt in there I don't think that will be an issue.
Now I just have to wait six weeks for them to be ready and find some recipes I can use them in. The recipe says add to salad dressings, stuffings or tagines, I suppose anywhere it says preserved lemons I can use preserved limes.
There are still quite a few limes left over so I may still make lime curd sometime this weekend or gin and tonic with lime, I suppose there quite a few possibilities open to me.