Quick Preserved Limes

This recipe works equally well with lemons—use 3 quartered. Use the fruit in grain salads, pasta dishes, or legume-based tagines.

This recipe goes with Preserved Lime Tabbouleh Salad

Yield: 16 servings (serving size: 1 drained lime quarter)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 5
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 1.8g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 289mg
  • Calcium: 1mg

Ingredients

  • 2 cups water
  • 1/4 cup kosher salt
  • 4 limes, quartered
  • 10 black peppercorns
  • 1 cinnamon stick
  • 1 bay leaf

Preparation

  1. 1. Combine all ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 1 hour. Cool to room temperature; cover and refrigerate. Discard peppercorns, cinnamon, and bay leaf before using.
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