Thank you for sharing this knowledge! I have a TON of limes that were given to me. I will definitely be preserving some of them in this way. ❤️ Happy homesteading!
First time to your channel. I bought a small bag of each lemons and limes for the holidays but forgot to use them as I had been making goodies for gift baskets and preparing a whole holiday meal. It is usually just my husband and I and we are not big eaters. What I usually do is dehydrate my citrus slices or whole citrus fruit with slits around (like a pizza but on a round citrus fruit) leaving a quarter inch at top and bottom they take 48 hours to dehydrate at 160. Versus 11 hours for the slices. I then string them on floral wire with cinnamon sticks, bay leaves or eucalyptus leaves; sometimes I add star anise. It makes a beautiful garland to drape around the Christmas tree, mantle or kitchen window. The one in my kitchen window has been there for 6 years and still looks new. I also like making potpourri with the leftovers that don’t look pretty enough to use in a garland. Tip: I use a meat slicer and set the thickness I need which saves a lot of time and you get even slices. Lastly; you can dehydrate for just a few hours till they are slightly soft in the center and dip your orange slices halfway in melting chocolate(Geraldi baking chips a bit more expensive but worth it) very quick and easy, just melt chocolate at 30 second intervals in microwave, dip your slices, lay on wax or parchment paper and they dry in less than 2 minutes. Look beautiful. I add them to my treat baskets, along with, dipped pretzel sticks and cookies. Now with your video I have more uses…thank you so much! Happy New Year’s!
Thank you! I just tasted my sliced, spiced limes - they're getting yummy (I'm about two weeks in) and I can tell they're going to taste amazing when done! I used to dehydrate on screens set in a truck (in the summer) and yes, it works!!! Thanks again for sharing your recipes! ❤
@@lulishomestead6767 I go thru the bottle in about 3 months. Being that the limes are already preserved, they could hypothetically, last for a very long time in the refrigerator. I keep them in a talenti gelato jar. Its about 2 cups. 👍🏻
Thank you for your video! 👍🏼. I was trying to decide what to do with some lemons and limes I was afraid would go bad before I used them, so your video inspired me to try this. I’m thinking that fish would be delicious with this.
Hey!! Question, the for lime wedges it doesn’t look like they’re dehydrated, but did you dehydrate the like slices before you put them in the jar? I want to make sure I get your recipe correct! Love it!!
In this recipe I use fresh limes. Once they are fermented, the limes change color to a little lighter green and develop mild salty flavor. Very good on meat or with beer
Thank you. I'm making jars of these for my sailing trip. I'll be having lime with raw fish and coconut and rice. Hopefully your recipe will prevent me from getting scurvy.
Sailing trip for days ? That is really interesting ! Can you please share a bit about your boat, the number of people you went with, the area of the river/ocean you went to, the number of days of your journey etc.
Do the jars need to be 'burped'? Sorry if that's a dumb question. I'm very new to fermenting or preserving this way. I did do sauerkraut last week following your video and it turned out wonderful. I have a few cucumbers in a jar now just giving it a try.
I also like another method of keeping the limes whole,place them in the jar and cover with a salty brine. The brine is 1 liter of cool water and 2 table spoons of salt.
Thank you for the new recipe, I just saw it. And I just finished doing the first recipe. I love limes they are so good with Tequila. My favorite. I’m almost 68 years old just learning how to can , I have been a nurse and am now retired. Thank you again.
@@lulishomestead6767 hi, this us awesome! Thank u. When u do the brine do u cut the limes the same way as this video? And then also burp the jar daily for a month too?
I saw another video that they put them in the jar whole (after washed) with jar filled with filtered water and 2Tbls good salt in quart jar. No need to sale each one I don’t think-just an easier option.
@@rdg6543 I used them up within a year, so at least a year but probably longer This years harvest, I have a few key lime trees, I tried a sugar/salt mixture and prefer it. I also cut them in half instead of leaving whole. Key limes have very thin skins. I also juiced them, whole, as well. The juice has a layer of "zest" that floats in the top. So it needs to be shakin before using it but OMG its amazing! Its the most flavorful juice. Ive used it in a lot of recipes for sweets and drinks. I also froze a few bags to experiment with, how to use and wht to use them in...🙏🏼
On a scale of 1-10, with 1 being not tasting extra salty at all and 10 being ocean salty, how salty does this make the limes taste? Especially the juice?
Hi! Not as salty as you might think. Maybe 2-3. I just served some roasted goat meat for dinner and added the fermented limes. They have tuned lighter in color and less sour, not very salty at all.
I have had a jar of limes sitting in pantry for about a month, have burped em and added a few more limes the juice is only about 1/3 of the way up the jar should I be concerned about spoilage or just add brine to fill jar with liquid?
it might be because root and stem ends of fruit and veggies can usually harbor the bad bacterias and molds that can ruin the ferment. they'd get super mushy and be visually unappealing as well
Yes, you can. I found that the regular table salt with added iodine caused cloudiness. Celtics sea salt is the best because it has many essential electrolytes.
Won't this just make the limes incredibly salty? But hey, better salty limes than no limes (especially for people back in the day with no refrigeration)
