Cambodian Pickled Lime

Cambodian pickled lime is a traditional ingredient used in various Cambodian dishes. It’s made by pickling or fermenting limes in salt over an extended period. This process transforms the limes into a soft, slightly translucent form, and imparts a unique sour and salty flavor that is quite distinct from fresh lime.

The fermentation process not only alters the texture and flavor of the limes but also acts as a preservative, allowing them to be stored for a long time. Pickled limes are a staple in many Cambodian households and in the countryside in Cambodia, most families make their own.

The pickled lime is commonly used in Cambodian cooking, often added to soups, stews, and other dishes to provide a burst of acidity and a complex, deep flavor. It is used in various soups such as the Ngam Ngov Sach Ko (Cambodian Pickled Lime Soup With Beef).

The process involves drying the limes in the sun for an extended period, which aids in the fermentation and pickling process, so if you’re in a region with limited sunlight and heat, it might be difficult to get the fermentation process going.

The pickled limes in the photo are from Linda and her family at Meas Family Home Stay, and making Cambodian pickled lime in a colder environment might be a problem, but I thought I would share the recipe with you anyway.

Cambodian Pickled Lime

Recipe by Mitzie Mee – Sanne

Course: Cambodia, Recipes, Sides, Travel

Servings

4

servings

Cambodian pickled lime is a traditional ingredient used in various Cambodian dishes. It’s made by pickling or fermenting limes in salt and sometimes sugar, over an extended period. This process transforms the limes into a soft, slightly translucent form, and imparts a unique sour and salty flavor that is quite distinct from fresh lime.

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Ingredients

• 4 lbs limes

• 20 oz salt

Directions

• Begin by thoroughly rinsing the limes to ensure they are clean. After rinsing, allow them to drain off any excess water.
• Take a large, clean jar and place the limes inside it.
• Add salt to the jar with the limes. Ensure that the limes are completely covered with salt. The salt not only acts as a preservative but also helps in extracting the juices from the limes, aiding the fermentation process.
• Place the jar in a location where it will receive direct sunlight. Leave it there for at least three months. Over this period, the limes will start to turn brown, indicating the progress of the pickling process.
• Periodically check on the limes and shake the jar to redistribute the salt and lime juices. Once the limes begin to turn brown and soften, they are ready to be used.

Recipe Video