Preserved Limes

Preserved limes are by far one of my favorite pantry staples. The next time your dishes need a hit of something tart, salty, and funky (which, by the way, is often what’s “missing” from many dishes), reach for a touch of preserved lime and enjoy the moment when your guests can’t figure out what is making everything taste so good.

8 organic limes

Kosher salt

Fresh lime juice (optional)


Rinse limes; pat dry. Cut off ends and upend on a cut side. Make 2 perpendicular slits lengthwise into fruit to form an X, cutting only three-fourths of the way down. Pack as much salt into the slits as they can hold, and place limes into jar, pressing to compact and release juices. Seal jar; let limes sit at room temperature 12 hours. Uncover and press firmly again to compact the limes. Repeat once or twice daily until limes are softened and submerged in juices, 2–3 days. (If there is not enough juice to submerge limes after 3 days, add fresh lime juice to cover.) Chill 1 month before using.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.