This is a recipe I’ve adapted from one calling for pickling the limes in oil. I prefer this method as it leaves the limes with a more natural taste and without added oils.
If you chose to do it with oils, add 2/1 cups of olive oil to a sauce pan and bring to a boil, then allow to completely cool before using in place of the lime juice. You could then use that oil, as the limes are used up, in your cooking. Just make sure that the limes remaining in the jar have enough oil to keep them covered. Oiled limes should be kept in the refridgerator after opening.
As with the Salted Lemons recipe, please use limes that have not been treated with insecticides, as you will be eating the whole lime, peeling included.
Spiced Preserved Limes
8 limes, washed and sliced into quarters
1 Tbs. Cumin seeds
1 Tbs. Black peppercorns
1 Tbs. Coridander seeds
1 Tbs. Crushed hot pepper
1 Tbs. Dried garlic flakes
1 tsp. Ground ginger or 1/2 Tbs. dried ginger flakes
1 tsp. Whole cloves
3-4 Tbs. Coarse sea salt
lime juice to top up the jar
Stir the whole spices together in a large glass (non-reactive) bowl. Toss the lime quarters in the spices to coat, and then spoon into your chosen jar. Let them sit for 30 minutes. Pour in the lime juice to cover the limes, and seal the jar. Place it in a cool, dark place for 4 weeks to develop the flavors and soften the rinds.
This amount fills a 1-litre jar to the brim, packed tightly, which requires minimal lime juice to fill the jar.