- 20 Lime
- 1000 g Sea Salt
1. Rinse and dry lime with towel. Don’t remove the pedicle, let it dry over night
2. In a shallow dish, pour a thin layer of coarse salt, add limes, then poured coarse salt until it is completely covered with salt. There is no need to cover with lid or plastic wrap. Let it marinate for about one week and the limes will slowly leaking water. Lime skin will turn yellow or brown and shrink gradually. Don’t let lime exposed to air, use a clean spoon to scoop up the coarse salt covering lime from time to time. It doesn’t matter that the coarse salt gets wet because it will be replaced by new coarse salt. The limes are ready to bottled when their volume shrink to 1/3
3. Sterilised a big glass jar (Click here ). Place a thin layer of coarse salt at the bottom. Pick up the lime into the bottle using a clean dry chopsticks. A layer of lime covered with a layer of salt, and so on, until bottle filled up
4. Covered with lid. Label the date. Place the bottle in a cool place. Let it stand for about a year or more. If the salt turn into brine, add more salt to cover the lime. Don’t let lime expose to air. I used to marinade for half a year. It is done with no bitter taste.