Preserve: Lime Salt

Salt is a staple in anyone’s pantry. It is a go-to condiment for many folks. But what if we could make it, I dunno, better?

Easy said and easily done.

You’ll need some supplies:

  • Limes, 4 to 6
  • Kosher or Sea Salt
  • Microplane
  • Drying container, glass or plastic- wide opening is best
  • Rubberband
  • Tight-knit/weave fabric- no cheesecloth, large enough to cover your drying container
  • Final spice container for long term storage

Wash and dry your limes. Remove any stickers. Inspect for brown or discolored spots. Avoid the spots.

Once dry use your Microplane to shave off just the green outer rind. Weigh this.

Take the weigh of your zest and add four times that amount of salt. If you have 10 grams of zest add 40 grams of salt. Mix the two together well. I used my fingers to massage and knead the salt and zest together. It will look like a lot, it’s not. If you want less lime flavor use more salt. The zest packs a punch and will give the salt a strong lime flavor. Test the flavor after a few hours, it takes time to let the flavors infuse into the salt.

I use kosher salt. I like the size of the grains for this application. You could use any salt, but I’d avoid regular table salt or any fortified salt product.

Cover your container with cloth- I use a piece of an old t-shirt. Use the rubber band to hold it in place. You want the salt to dry out the lime zest and to allow the moisture to be driven off. You could put this into a dehydrator, but I let nature do its work. The zest will change color quickly. In a few hours, the green will dull to an olive color. Don’t touch it yet. It takes a day or so to let the zest dry. You can start using it within an hour or two. It takes a few days for the blend to fully dry. Once dry, put it into a nice spice container and shake onto all the things. It pairs especially well with fish, pork, and mangoes. Put a bit into sour cream for a great topping for tacos.

This can be done with lemons and oranges as well.

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