Post #765924 by rummy_dearest on Thu, Jul 7, 2016 4:00 PM

On 2016-07-07 15:02, mikehooker wrote:
In anticipation of our party last week, we got a Restaurant Depot card and bought a 200 count case for 12 bucks which works out to around 16/$1 but I honestly think there is well more than 200 in the box. They're medium sized and juicy, yielding atleast an ounce and upwards of 1.5 oz per lime. We squeezed I think around 75 ounces for the party and went through atleast 50 of that. Spent the next couple days making more drinks and even limeade to use up the already squeezed juice and realized we have too many freakin' limes! Been offering them up to friends or anyone in the area who will take 'em. Been squeezing and freezing them into 1/2 ounce cubes, then popping them out and putting them in freezer bags (40 ounces thus far). Last night made a double sized batch of falernum, zesting 18 more and just finished squeezing another 60 ounces that I put in the fridge awaiting the cubes currently in the trays to solidify so I can freeze the next batch. I still have like 50+ limes. This is insane!

What else can I do with excess limes/juice? Is it worth making a lime cordial? Does anyone ever use such a thing? Let's get creative. I don't wanna pound my liver just to not waste $12 of limes.

Have you ever tried Edith Afif's lime pickles? They are wildly popular and a great thing to serve with cheese, nuts, salami and other hors d'oeuvres. They're a good bar snack, and you could always give away jars to friends as well.

The recipe is in one of Nigella Lawson's books, but you can find it here:

http://www.splendidmarket.com/2010/03/edith-afifs-lime-pickles.html

[ Edited by: rummy_dearest 2016-07-07 16:01 ]