One of the most famous natural preservatives is vinegar, which prevents perishable food from going rancid. You may not think of vinegar as a preservative, but it’s actually a pretty brilliant one: it breaks down food at the cellular level, preventing it from spoiling. There is one type of vinegar, however, which is so effective at preserving food, it can be used as a stand-alone preservative. This is called “strictly preserved” or “preserved lime”, and the recipe for it is pretty simple.

Preserved limes are a unique product that have been used for several centuries, and is now found in many countries around the world.

Ah, preserved limes. These are the preserved citrus fruit that are not the same as limes, but are instead a different fruit, native to Asia and typically found in South Asia. The preserved lime is often eaten in India (mostly the states of Tamil Nadu, Kerala, and West Bengal), where it’s known as “kanda neeri” in Tamil. According to the Oxford English Dictionary, the word “kanda” comes from the Sanskrit word “kanda”, which means “a small piece of something”. A “neeri” refers to a “little piece”. So in other words, a “kanda neeri” is a preserved lime, or the pieces of a preserved lime. A “neeri” is what one

Lime is an ancient fruit that is one of the most significant components in Khmer cuisine. Fresh lime juice is delicious in beverages and sweets. Lime that has been preserved is great for cooking. Our people utilize preserved lime as medicine to alleviate dehydration and stomach discomfort. We may be short on many things at my home, but one thing we always have is a jar of preserved limes. Try our Khmer preserved lime drink if you ever feel ill and your tongue can’t taste or keep anything down. You’ll be happy with the outcome.


6 limes (fresh)    
9 quarts water    
a quarter cup of salt    

Preserved Lime Recipe Instructions

  1. Place the limes in a basket or colander out of the sun. Limes that have been sun-dried for 2 to 3 days.
  2. In a large saucepan, combine the salt and 6 cups water; boil and stir until the salt is dissolved; add the limes to the salty water; simmer until the color is uniformly brownish yellow. Remove the cooked limes from the saucepan, but leave the salted water in the pot and put it aside to cool.
  3. Put dried limes in a jar or container, then pour boiling salted water over them until they are completely covered. Take many bamboo skewers and cut them to the length of the jar to keep the limes below the surface.
  4. Using multiple bamboo skewers, push the limes down in the container.
  5. Close the cover and continue to sun-dry the lime jar for another 6 days before using it.
  6. Lime that has been preserved may be kept in the refrigerator for up to six months.

Enjoy it



Mustard Green Pickle is a related term.

daily value in percent

21.2 g (8%) total carbohydrate

1 percent total fat 0.4g

5.6 grams of dietary fiber (20%)

1.4 g protein (3% protein)

182 percent sodium 4183mg

3.4 g sugars (7% sugars)

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Preserved lemons are probably one of the oldest preserved foods. They are not as popular as pickled cucumbers or garlic, but they are still an interesting food. They are a great addition to any pantry and can last for decades.. Read more about preserved limes in sugar and let us know what you think.

Frequently Asked Questions

Why were pickled limes banned?

Pickled limes are banned because they contain high levels of acetic acid, which can cause serious injury to the mouth and throat.

How do you preserve limes?

You can preserve limes by placing them in a jar of water and covering the top with a lid.

What can I do with a glut of limes?

You can use them to make limeade, or you can juice them and drink the juice.