I never had limes when I needed them (UNTIL NOW!)
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- Опубликовано: 31 май 2024
- When limes are in season, it's time to stock up so you have them whenever you need them! These fermented limes taste just as zingy as the day I bought them, and since my lime tree isn't too happy here in North Idaho, this is the new preservation method that lets me indulge my love of fresh limes all year long!
For a full tutorial, visit the blog post here: homesteadingfamily.com/preser...
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#preservedlimes #fermentedlimes
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Anybody’s mouth water when she bit into the lime?😜
The advantage over this method as opposed to freezing (apart from all the others already mentioned) would be more vit C is preserved: because freezing destroys vit C.
Seems like an interesting thing to do, make salty limes but you can just always keep limes in the freezer. They get hard as billiard balls when frozen but are soft when thawed and they still taste like limes and are still juicy.
I didn't know! Thanks 😃
But if you don't have a freezer or even freezer space that's not possible. But mainly, if you live off grid and you don't use a freezer at all, this is how you preserve them.
Good idea, but fermenting is my better option for my small freezer.
Good to know! Thanks!
Yeah, thats what I do, I throw fresh limes into the freezer & when I need them, I thaw them out a couple of hours b4 I using.
I just finished fermenting “Morraccan Whole Lemons”. We eat the entire lemon-skin-and-all. OMG! Game changer to tuna salad! Delish!
Are they fermented like these limes?
Becca Gee
We’ll basically lemons are made like limes but the difference is you cut open the lemons in a specific way and put salt directly inside which speeds up the fermenting time to only 4 weeks. And I don’t use spices which gives me more versatility in usage.
My mouth is watering!😋
@@ladeek35 do you have the recipe or a link to share? 😮
I put my name on the waiting list for that as well.
When I grew up back in Saigon, South VN I remember my aunt fermented limes. Once they are fermented, we would cut up a couple of fermented limes to make a pitcher of lemonade. We add sugar, water and ice and oh…boy…it tastes so good!!!
Living with a citrus abundance, I slice limes and lemons, then just freeze them in a single layer in a plastic bag. Works just fine.
An extra bonus is they can be used as ice cubes in my G&T.
That's exactly what I do. I use them for hot lemon water, first drink of the day 😁
Great unless you loose electricity! Her way doesn’t require electricity ⚡️
@@MKR5210 Does it really help with weight loss? So I've heard
@@me-hp7vh I'd like to know, also. Thank you 😀
@@me-hp7vh well the whole point is to cut out sugar. so if you are using hot lemon water to replace some sort of sugar soda, then yes it works great!
I live in Florida. I have organic Key lime tree trees. I slice and dehydrate limes with the peels on. I also juice extras and freeze them in ice cube trays (for beverages and year-round key lime cheesecakes) and I dehydrate the peels for adding to water with stevia for a cold beverage. I like fresh when there is fresh. Right now it is going to be 26* tonight so we have been picking and processing citrus all week long.
I also live in South Florida and want to start a key lime tree on my patio. Did you buy organic seeds or buy a seedling?
I love the Cynthia iPhone's citrus in my freezer too💙
@@deckerdax You need to start citrus with a tree from a reputable farm not seed. You never know source and it may result in ornamentals that are not edible
SORRY! Put your coat on!
You are my people 🙏🏽
I was born in the Caribbean, limes were in my grandma’s garden available for a good time of the year. Now that I live in the Northeast I miss them So much. Store bought don’t last at all. I WILL TRY THIS !!! Gracias!!!
You are so so right.
My family is from the Caribbean too..
My mum alway say she miss her gar
den grown fruits.
@@samuelthomas1408😊😊😊 After squeezing the juice of lemon and limes I keep them, I do not throw them away. I put them in a mason jar and pour vinegar. I place this jar in my cleaning supply area. later I use this lemony smelling solution to clean. 😅I should make a video about this.
@ , Thank-you Thank-you!!@ i love this idea.
I've had fresh garlic in a glass jar with water for close to a year. It still smells like it did on day one & it tastes just as fresh.
Just water with your garlic or do you add anything else?
@@coreenlecocq9672good question!
@patriayvida6850: and did you add salt?
@@violetviolet888- put a # in front of her name and it may trigger a msg notification for her.. if we leave a msg/comment and their name isn't lit up in blue.. They Don't Know..
This reminds me of my grandma’s recipe! Chinese fermented limes are like this, and the fermentation crock used here is the traditional Chinese style, too! 🙂
I was wondering where people are purchasing THESE as I have NOT seen them anywhere I have shopped...
And Chinese fermented food typically gets translated "pickles" as well.
And you get that flavor in the brine that never gets thrown out? Sounds tasty
@@melodybliss1593 thrift store
I was about to say! I'm pretty sure this is a traditional Chinese fermentation pot
Oh yum!!! I've been making preserved lemons and I'm OBSESSED! I cut them up, toss them in salt, pack them tightly in jars- actually squishing them down with a wooden spoon so the juices are released. I also add more salt as I go- they should be well coated. And save a couple lemons to juice at the end before putting the top on. After 1-2 months in the fridge, the entire slice of lemon can be eaten and added to anything you can think of. They're not fermented- more like olives, without the water brine. The longer they sit, the better they get!
Have made these also. love them. Have a few jars right now.
Vietnamese have a drink call “ soda salted lime” or salted limeade. Perfect for a hot summer day.
Organic does not mean "not sprayed"
They definitely still spray but with "organic approved" sprays instead....
So definitely scrub those limes or steal from a friend who has a lime tree 😉
It’s always wise to wash your produce but organic sprays are not chemicals. Most organic sprays are made from a natural bacteria or enzyme that targets the insects or plant diseases that it’s intended to. They do not have any harmful effects to humans.
@@lmd2454 🤣🤣🤣🤣
You might wanna look into that a little more, if you actually believe that.
@@lmd2454 the most common organic spray for citrus would be copper sulfate which is both "chemicals" and actively inhibitory to bacterial growth
@@lmd2454 many of the newly added "organic pesticide" are just highly biodegradable chemicals. Beware.
@@lmd2454 everything's a chemical. water's a chemical. some of the organic approved sprays are a bit more harmful to the people spraying them than the non-organic.
Here’s a rule to follow for those new to fermenting: use 2.5-3% salt of the total weight of whatever you’re fermenting(including the water). That will keep you at a safe level of salt to prevent the bad bacteria from taking over.
Example: 100 grams of veggies and water needs 2.5-3 grams of salt.
Have you tried to ferment oranges?
@@VeysPlace not yet!
@@VeysPlace iv read that in olden times the oranges were packed in barrels with salt and shipped to England and Europe, and this was the original marmalade as the flavour matured on the journey from Spain and nth Africa, best wishes to you
@@markhedger6378 love this tid-bit of info!
@@markhedger6378 I’ll have to look that up! Would be a fun experiment to try
You are a wonderful teacher. Clear, precise, direct...what a great tutorial! Thanks so much.
This is awesome! I also keep lemons and limes in a ziploc bag in the fridge with a little bit of water. Extends the life of the citrus immensely!
Definitely something I was interested in knowing, but I can say that if you have to buy store bought fruit or even veggies, always fill your sink or a tub with water and a cup of white vinegar, and soak the frutis or veggies in the water, it will clean them very well and no it will not change the taste of any of it. I even do it for store bought strawberries. Then when you have soaked them for about an hour, you can scrub them if you like and then you will see the crap that comes off of them in the bottom of your sink/tub. It works great and I highly recommend it.
Yeah me too and I scrub with baking soda for lemons.
I really love your channel. I work for a whole food probiotics company, and I want to make one correction here to your video: you can use table salt, so long as it's free flowing and not iodized. It works fine. I do in every instance where I'm not seeking to have the salt impart mineral flavors (as happens w/ sea salts and such), want to make the ferment w/ a more cost effective salt, and/or am too lazy to get the kosher salt down. I have never had a jar fail with free flowing table salt (the 50 cent kind). I'm mentioning this because a lot of people get priced out of fermenting due to the high(er) cost of the salts that are generally recommended coupled with the lack of awareness that the non-iodized, cheap grocery store salts really do work just as well as the fancy salts, kosher salt (large flake version of ni-table salt), and pickling salt (fine grain ni-table salt). Often the people being priced out of fermenting are also the people who most need access to it.
Also I use chlorinated water most of the time. It really works fine, and it has to for me to do it because our community members rely on me to develop recipes and informative articles that consistently work.
There is little reason to get priced out of fermenting. Existing stock pots can be used with a plate as a weight and a lid on top. Restaurants do it all the time. It's cheaper than putting food in the trash destined for the landfill. Kosher salt is barely more expensive than table salt and if you can't afford salt, you've got bigger issues. But yes, you should comment on every content creator who posts a video saying you can not use any kind of table salt.
25# bag of quality decent salt Redmond Real Salt is very affordable, last a family a yr easy, prob more
Never a reason to ingest tap water-filter it!! 🤮
Nice sharing
Stay connected and stay blessed
Re: sterilizing the vessel. I never understood the need to sterilize the fermenting jar when your other tools (as well as your hands touching the foods) are not also sterile. In this example only your fermenting jar is sterile while the jar used to mix the water and salt is not, and you use hands which have touched your table, salt dish and presumably the salt package, and who-knows-what-else to place the limes into the jar rather then putting on fresh, sterile gloves (which are hard to come by - regular latex gloves are not sterile) then filling it with water from a non-sterile original source that's been poured into a non-sterile jar into what is now no longer a sterile fermenting vessel.
Here's the thing, the lacto-bacteria will overtake the small amount of pathogenic bacteria from all the non-sterilized, but well cleaned, equipment.
When I first started making Kefir I saw many videos warning to sterilize the jar, while they grabbed a strainer off the counter and a spatula from a drawer, lol!
I love your videos, but I urge you to try an experiment - - try using a very well-cleaned fermenting jar instead and see if there's any difference. As long as you clean everything very well I'll bet you'll have no problem and it'll keep as well as the batch made with only a sterilized fermenting jar. :)
I was thinking of running mine through the dishwasher at it's hottest setting
@@scottk7679 I use glass jars for longer-term storage of grains in my kitchen, I found the easiest thing is to wash the jar very well and then I pop it mouth-down on a rack in my oven at a pretty low temp, I think I do 175... hot enough to sterilize... I use jars that stand up that kind of heat like canning jars. Just an easy way to completely dry your jar and sterilize at same time. It's interesting L J's comment, the lacto-bacteria may very well overtake anything else. Interesting! I always wash my hands and dip any tools I use in a big pot of boiling water, use stainless steel not wood spoons, etc.
The idea is to give the good bacteria a headstart
I was thinking the same exact thing throughout the whole video!
As a prepper said, glass jars will keep your food preserved longer than anything else. I’ll be looking into this. Someone else showed how to preserve your cooked food to last in the jar in case the grid goes down.
This is the best homesteading Channel💕🇵🇷💪🌾🥰🌱
Pickled limes go way back in maritime history (it is where the term limey comes from, in reference to British sailors). Pickled limes were just as you say limes stored in brine, typically seawater and were used throughout the trip to ward of scurvy. The limes from Little Women were more likely pickled in a brine flavored with ginger cloves and pepper.
You got me at , “perfect for a nice cold summer beer”!
You are the beat teacher on RUclips:)Thanks!
OH. This is going to be useful!
You are a terrific teacher! Every word perfectly articulated, every step described concisely but with related information included at just the right time, and all of it done with friendly enthusiasm.
I could go on, because your teaching style is remarkable, but let me just say that you are a light in the world. Your kids and husband are so lucky to have you!
I agree! Immediately I subscribed to her channel.
You can dissolve the salt into a small cup of hot water, then let that cool and mix.
That is the prettiest fermentation vessel I've seen!
Hello 👋 dear ,how are you doing?
In Mexico there's a drink called Tepache, is made with pineapple skins fermented in water and sugar.It's really good!
Does this work with lemons also? I like the idea of preserving lemons for long term use at room temp.
Limes from Brazil never rot . Huge dose of irradiation, certainly....
1st vid ive ever watched here and im sold by this awesome lady cheers..
🙄 And all this time I thought my fun shaped crockery with a lip was a cookie jar!
👍😆🤣😂!!!
Wow
New Jar
New Attitude
In Mexican Spanish limes are literally called Lemons (limón, I have even heard them called limón verde, basically green lemons). when I cook frijoles refritos (refried beans) I add a squeeze of lime for taste. Also use bacon grease to fry the frijoles with half of a chopped onion and garlic powder.
I am less than a minute into this video and I knew I needed to subscribe
In southeast asian cuisine we have been doing this forever. My mom makes a very popular cambodian soup with fermented limes, chicken, lemongrass, and country herbs. Yum. however, we ferment them in the blazing hot sun for months. Turns light then dark again.
Interesting
We did this! Just had our first fermented lime the other day, tasted great! Love the salty/vinegary/citrus lime flavor so much.
This is fantastic. Limes usually go bad before I can get through the whole bag. Most things requiring lime also require salt, so I can just use less salt in the recipe. I want to get a fermenting vessel like yours.
I’m trying to figure out where to get the jars too 🤷🏽♀️
@@lassa8435 She provided a link below the video, although they are out of stock, currently!🙁
My partial solution is growing my own, they can provide almost yr round with a few types in the ground....but obviously that only works down to *maybe* 20 to 25 deg F minimum temps.
A suggestion learned from friends in Florida with citrus trees: juice and freeze your juice. I think you can dry your peel, but I'm not sure about that.
@@lassa8435 Amazon has a large selection of course.
i literally clicked on this video because of little women - love that you mentioned it lol
I have no idea why I watched this, but it was really cool. Thanks.
It's very common in Morocco to preserve lemons with salt. Just lemon juice and salt (you have to cut the lemons a bit and pack them with salt). Not sure why i never thought to do it with limes lol. Indian also has fermented lime pickle. It's called nimbu ka achar ("nimbu" is often used interchangeably for lemon and lime). They're spiced and delicious. I think this video is a sign to finally try some lime ferments!
I've often wondered about the pickled limes in Little Women--great to know, finally, what they must have been like!
I have to get that crock, how beautiful this would look on the kitchen counter!
I thought I was the only one who remembered that part in Little Women! When I reference it, no one knows what I'm talking about but it's really about the only thing I remember from it. 😂😂😂
I have a recipe for " lime pickles" that belonged to my great great great grandmother. ( mid 1800's)Every generation has made them. I have about 10- half-pints left from last year's harvest. The recipe I have is cucumbers peeled & cubed and soaked in slaked lime in a crock, then rinsed and soaked on Alternating days with boiling a TON of sugar and vinegar and cinnamon sticks.Total time about 10 days. They are my grandma's " fancy" pickles that we only got to eat on special occasions when I was little. They are very time consuming to make and taste more like candy than a vegetable. But unbelievably delicious.
That would be LimeD “Pickles”
That “lime” is also used in cornmeal to liberate the B vitamins so ppl dependent on corn for most their diet don’t get pellagra
My gma made watermelon rind pickles. She used every part of a pig too, stomach, jowls, hocks/feet, brains, skin was rendered and then u got cracklins. No waste with her 10 kids looking to eat 3 meals a day!
I’m so excited to start fermenting and pickling this year!! Your videos are always so encouraging and equipping. I feel capable of completing the recipe. I think often fear stops people. So thank you for equipping people with knowledge, encouragement and excitement .
I agree! 😊
Never heard of fermentation of limes or lemons! New to all this so thank you! 👍💯
I’m new to your channel and have been watching your videos. I wish we were physical neighbors. In lieu of that I’ll be your virtual neighbor from PA.
IMO, your channel has the best content for homesteading and food presentation. Your style of instruction is so welcoming and warm. Thank you for all of the wonderful content that you are sharing. You are helping me to take my food presentation and homesteading skills to the next level. We as a community are fortunate to have you helping us less informed preppers. Thank God for you!❤️
Thanks, great advice. Limes and lemons also freeze well for long term storage, and once thawed the juice is just like fresh.
Thank you for this!!! Had no idea but this seems better for me
Ingenious fermenting crock! Im glad to be reconnected with the wisdom of the ages! Thank you for posting!!❤️
I just did this. I wish I could post a picture my jar looks so pretty.
Coeur d'Alene checking in, what up neighbor!
The limes I grow (Bearrs) turn yellow when ripe. Those jars are gorgeous!
I wish I had considered this before because it’s perfect for electrolyte mixture in the hot summer. I might hide them from guests though as they end up looking like ostrich eggs! Thanks
Madam you have earned yourself +1 additional like. Congratulations 🎊 👏
Usually letting water sit overnight in an open vessel removes enough chlorine from it.
Indian lemon and lime pickles are similar, but with all the spices. So delicious!!
My Indian picked limes, mango, anything are preserved in oil, like mustard oil or sesame oil
@@Melissa-pb6wv Do you use salt for the initial preserve and then add oil? The recipes I have don't call for oil, but I have had store bought ones like you're talking about.
@@annasluka6708 sometimes I cut them in wedges and sometimes make a zigzag cut so each half looks like a flower. I make a layer of lemons (I live in a lemon orchard), then a layer of salt and spices, then another layer of lemon and salt& spices, to the top of jar. Then I pour in the slightly warmed oil. There is a recipe in The Art of Indian Vegetarian Cooking by Yamuna devi. They are really good, everyone loves them. I also make a sweet lemon pickle. 😊
@@Melissa-pb6wv That sounds wonderful, I'll have to try that next time I make a batch. Living in a lemon orchard must be lovely! I live in an island in the middle of Lake Superior, and my little lemon tree produces a few lemons, but I'm better off raising cabbages!! Thanks for the tips!
Brilliant presentation! Thank you. So many things worked well for our grandparents that are long since gone. More people should take note in these necessary times ! God Bless you 🙏🏻
I was happy to find you on Rumble!! I will see you over there!
Favorite new channel! And high five an other Idahoan!!
I've done this with lemons too. It works!
I love that you give full explanations, you're a wonderful teacher. ❤
Thank you!
I just realized you are in North Idaho. So am I, Hayden area. If you are close and provide classes, I would be so interested.
great video...too the point, and no commercials.
Oh my! I never thought about fermenting citrus! Mind blown!
Hi 👋 dear, how are you doing?
Where did you get your jars ! Love them. Always wonderful info. Thanks , Blessings !!!
A link is in the description.
I looked but must have misted it. Thank you.
I just got a whole wheelbarrow of lemons from my neighbor! Now I know how to preserve them. Thank you SO much!🍋❤
That was interesting. I would love to have lived in nature as you appear to. It makes everything so much better
That's amazing. I was just thinking about how I use lemons when somebody is sick, and I thought I needed to find another option for my long term pantry.
“Morrocan lemons”
@@maxsoregon My grandpa was almost the same, water, honey, lemon, and bourbon very hot and slug it right down. Then into bed with all the comforters you could stand and you would sweat it out. LOL
You can thinly slice your lemons and layer them with honey in a sterilised jar, keep in the fridge, it becomes a perfect cold remedy over time.
I love this, Carolyn! I will definitely be doing this!!!
I fermented lemon s... after 2 yrs, what I have left, are still delicious, and nice and yellow.
You are beyond amazing!
Thank you guys for everything that you guys do!
Where did you get those fermenting jars?
Amazon
She has a few thrift shop mentions
Oh my goodness! You are my new favorite 😍 love your videos!
Thank you so much for sharing this with us. Much love and respect from Utah
Thank you for this! That crock is especially spectacular. That would make it so much easier than the mason jar way. I would have never thought to ferment limes either. Very cool!
Hi 👋 Trisha, how are you doing?
Genius! I can't tell you how many limes I've thrown away when they became lime rocks. 🙄
Thank you
Really amazing quality content. Great host too. Felt like a classic PBS show. Nice job.
This is brilliant and something I must try since I have a lime tree loaded with limes.
Whole pickle lemons are my favorite! You can usually find them sold at international or Asian food markets. Or you can make them yourself. Use small lemons because they taste the best when pickled. Eat the whole lemon, the pickle rind taste delicious too.
Vietnamese make linemade with fermented(salted) limes. You add sugar & ice.. Awesome!!
Amazing! I am so going to give this a try, we are at the end of our lime season so I'll give it a go next year.
I love this ! I buy limes and they sit in a bowl for awhile and when I need one there too hard to use.. Thank you.
Microwave 20-30 seconds. You can’t believe how the juices form. But don’t wait until they are Rock hard .
Ty will try that, I lose so many by just letting them sit too long,
@@rosanna3714 HI! I had the exact same problem with Xmas oranges. So...I just dumped them in a large bowl and covered them with hot water, using a plate to hold them down. I changed the water a couple of times over about 18 hours, just to be on the safe side (as it wasn't salted) & they softened right up and tasted freshly picked.
Okay for immediate/within a few days, but doubt you could ferment them as they'd already been soaked.
Thanks lady!!
Your voice is lovely
This was a really interesting video. I have struggled with preserving limes in the past, but this makes it so easy!! Thanks! - Rick
Wonderfully made video, start to finish. I’ve never fermented anything, but may start with limes. Those fermentation jars look great. 🙂
No fanfare.
So natural.
So sweet!
'Salted' fermented lemons are amazing, too...and the pith is the part that's used in cooking.
I use all of if. just love it in pieces on top of various foods. i like it uncooked-but yes, cooked adds a kind of perfume / flavour that nothing else does.
Thank you so much for being so thorough in your tutorials!!! If you had not said about the water being distilled I would have never thought about it. Also great unique video. God bless you always.
Have you ever tried lemonade with pickled lime/lemon ? Quite delicious
In the span of a minute you pointed out that there’s added chemicals in our salt, water, and limes. Was aware of the water and produce, but crazy to think about that almost everything we procure commercially has added chemicals for kill bacterial, preserve shelf life, or other reasons.
should wash even organic limes to remove organic chemicals & fertilizer, as well as trip any waxing that may have happened.
also: for quick dissolve: just warm/ heat just enough water to dissolve salt, and fill up the rest with cold water.
Lastly; there's glass weights (round, thick, with a loop to pick it up) available to keep your produce submerged in liquid for fermentation jars.
I'm going to have to give this a try. Many times I've bought limes, or lemons, used one or two of them then had the rest go bad before I got around to using them. I've fermented a few things in the past that I really enjoyed. I'm not sure why I stopped. I need to get back into fermenting. I also really like the fermentation vessels you used. I might have to invest in a few of those.
Wow that's awesome. You did this before or something similar with lemons I think a few years ago.
If you want to have a house plant lime tree you should grow a Kaffir Lime Tree. Kaffir (makrut) lime leaves are entirely edible and extremely delicious! The fruits on the other hand are too bitter to eat and look like small shriveled green brains. But in your home a Kaffir Lime tree is not likely to produce fruit, but you would always have the lovely leaves to enjoy.
Thank you for this lesson. I will try it. Did you know that Mariners often suffered from scurvy, vitamin C deficiency, because they couldn’t get fresh fruit, when they were out to sea. So they would bring a big barrel of limes in brine (salt water) and eat one lime daily to prevent scurvy.
Lemons & limes are so similar, I would imagine most things that will work using lemons will also work using limes & vise versa. I'm envious of your larger size glass fermenting crock.
You can ferment lemons too AKA "preserved lemons"
I just saw numerous sizes jars an Amazon just like these.