Preserved lemon's cool cousin
Rinse limes; pat dry. Cut off ends and upend on a cut side. Make 2 perpendicular slits lengthwise into fruit to form an X, cutting only three-fourths of the way down.
Pack lots of salt into slits and place limes into jar, pressing to compact and release juices. Seal jar; let limes sit at room temperature 12 hours. Uncover and press firmly again to compact. Repeat once or twice daily until limes are softened and submerged in juices, 2–3 days. Chill 1 month before using.
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