I absolutely love this preserved lime recipe because it’s like a mini adventure from the first lime cut to the final jar seal, and the anticipation of transforming simple ingredients into a bold, tangy burst of flavor is so exciting. Plus, the pickling process turns each lime into a versatile culinary powerhouse, perfect for elevating my favorite cocktails and dishes with a zesty punch.
Chanh Muoi is among my most favored thirst-quenching drinks, showing off flavors that are both tart and salty. The drink calls for 6 big limes, which are stunning sources of vitamin C.
I use a generous amount of salt—1/4 cup—to preserve the limes, while 3 cups of water help create the briny flavor that is absolutely necessary to the drink. If you want to lighten things up a bit, you can serve it sweetened at room temperature: Mix 1 tablespoon of sugar in 1 cup of warm water until it’s completely dissolved, and add it to the drink.
Chanh Muoui Recipe Ingredients
- Limes: Rich in vitamin C, they add a refreshing, tangy flavor.
- Salt: Used for preservation and enhancing the lime’s natural tartness.
- Water: Essential for the brining process, ensures full lime coverage.
- Sugar: Optional sweetener, balances the lime’s acidity if desired.
Chanh Muoui Recipe Ingredient Quantities
- 6 large limes
- 1/4 cup salt
- 3 cups water
- 1 tablespoon sugar (optional)
- 1 cup warm water (for mixing with sugar)
How to Make this Chanh Muoui Recipe
1. Clean the limes well to get rid of any wax or residue, and then dry them with a clean towel.
2. With a knife, make a number of superficial slashes around the outside of each lime to aid in the preservation process.
3. Put the limes in a big bowl, then add a cup of salt. Ensure that the limes are evenly coated with the salt. The limes will sit for about one hour. This will draw out the juices from the limes. Juices that will later mix with the salt to form a brine, which will serve as a pickling agent.
4. Following rinsing, the limes should be returned to the bowl. Then, they should be covered with water and left to soak for another hour. After this hour, the limes should be washed again under cold running water. This time, the rinsing should be more thorough, as any salt remaining on the limes could affect their serving quality.
5. Take a pot with 3 cups of water and bring it to a boil. When the water reaches a rolling boil, carefully place the limes into the pot, allowing them to cook for 2 minutes in the boiling water. This will effectively blanch them.
6. Take the limes from the boiling water and place them right away in a bowl of ice water. This will stop the cooking process. Allow the limes in ice water to cool completely.
7. To remove all germs and spores from a glass jar, boil it in water for 10 minutes; then allow the jar to dry, thoroughly air dry.
8. Tightly pack the cooled limes into a sterilized jar.
9. In another bowl, mix the sugar (if you are using it) into 1 cup of warm water until it is completely dissolved. Then, pour this mixture, along with any leftover water or salt from the lime blanching, over the limes in the jar, making sure they are completely submerged.
10. Tightly seal the jar and store it in a cool, dark place for at least 2 weeks to ferment.
Once ready, use the preserved limes in a variety of dishes or beverages.
Chanh Muoui Recipe Equipment Needed
1. Clean towel
2. Knife
3. Big bowl
4. Pot
5. Jar (glass)
6. Tongs
7. Spoon or spatula (for mixing)
8. Measuring cup
9. Measuring spoon
10. Stove (for boiling water)
11. Ice (for ice bath)
FAQ
- What is Chanh Muối?Chanh Muối is a drink from Vietnam made with preserved limes. To make the limes last, they are fermented in a mixture of salt and water. Then, Chanh Muối is prepared by mixing the lime (with some of its salted interior), sugar, and water. Depending on your sweet tooth, you can adjust the amount of sugar to taste.
- How long does it take to prepare Chanh Muối?It takes around 15 minutes to prepare Chanh Muối, but it ferments for several weeks to months.
- Can I use any type of lime?Although we prefer large limes, feel free to play around with different varieties. Just keep in mind that we can’t vouch for the flavor or fermentation process if you stray too far from our recipe.
- Why is sugar optional in the recipe?For those who like it sweeter and want to balance out the tartness, sugar is an option. But it is not a necessary part of the equation, especially since one of the health benefits of this drink is that it contains no added sugar.
- Can I speed up the fermentation process?You cannot rush natural fermentation without sacrificing flavor. It requires patience.
- What is the purpose of warm water with sugar?If you choose to add sugar, warm water helps dissolve it more efficiently.
- How do I store Chanh Muối once it’s ready?Keep it in a cool, dark location or in the refrigerator to preserve its taste and stop it from going bad.
Chanh Muoui Recipe Substitutions and Variations
Limes: For a mildly different flavor profile, you can use lemons instead of limes.
Salt: Instead of regular table salt, sea salt or kosher salt can be used to enhance the taste.
Sweetness: Natural sweeteners can take the place of sugar in your diet. Try honey, agave syrup, or even apple juice for a truly natural sweetener.
Pro Tips
1. Uniform Slashing: When making slashes around the limes, ensure they are deep enough to penetrate the skin but not so deep that they cut through the fruit. Consistent slashing will promote even absorption of the salt and enhance the preservation process.
2. Salt Adjustment: If you’re aiming for a less salty final product, you can adjust the amount of salt used in the initial rubbing step. Experiment with slightly reducing the salt, but be cautious, as salt is crucial for proper preservation.
3. Sterilization Tips: For the best preservation results, ensure the jar is completely dry after sterilizing. Any residual moisture can promote spoilage. Consider placing the jar upside down on a clean rack to drain completely while drying.
4. Flavor Variations: Consider adding spices like bay leaves, peppercorns, or cloves to the jar for an added layer of flavor. These can infuse the brine with a subtle spiced aroma that complements the citrus.
5. Sun Exposure: If you have a sunny windowsill, placing the sealed jar there during the fermentation period can enhance the flavor development. The warmth will encourage the fermentation process and deepen the taste of the preserved limes. Be sure it’s not direct harsh sunlight that might overheat the jar.
Chanh Muoui Recipe
My favorite Chanh Muoui Recipe
Equipment Needed:
1. Clean towel
2. Knife
3. Big bowl
4. Pot
5. Jar (glass)
6. Tongs
7. Spoon or spatula (for mixing)
8. Measuring cup
9. Measuring spoon
10. Stove (for boiling water)
11. Ice (for ice bath)
Ingredients:
- 6 large limes
- 1/4 cup salt
- 3 cups water
- 1 tablespoon sugar (optional)
- 1 cup warm water (for mixing with sugar)
Instructions:
1. Clean the limes well to get rid of any wax or residue, and then dry them with a clean towel.
2. With a knife, make a number of superficial slashes around the outside of each lime to aid in the preservation process.
3. Put the limes in a big bowl, then add a cup of salt. Ensure that the limes are evenly coated with the salt. The limes will sit for about one hour. This will draw out the juices from the limes. Juices that will later mix with the salt to form a brine, which will serve as a pickling agent.
4. Following rinsing, the limes should be returned to the bowl. Then, they should be covered with water and left to soak for another hour. After this hour, the limes should be washed again under cold running water. This time, the rinsing should be more thorough, as any salt remaining on the limes could affect their serving quality.
5. Take a pot with 3 cups of water and bring it to a boil. When the water reaches a rolling boil, carefully place the limes into the pot, allowing them to cook for 2 minutes in the boiling water. This will effectively blanch them.
6. Take the limes from the boiling water and place them right away in a bowl of ice water. This will stop the cooking process. Allow the limes in ice water to cool completely.
7. To remove all germs and spores from a glass jar, boil it in water for 10 minutes; then allow the jar to dry, thoroughly air dry.
8. Tightly pack the cooled limes into a sterilized jar.
9. In another bowl, mix the sugar (if you are using it) into 1 cup of warm water until it is completely dissolved. Then, pour this mixture, along with any leftover water or salt from the lime blanching, over the limes in the jar, making sure they are completely submerged.
10. Tightly seal the jar and store it in a cool, dark place for at least 2 weeks to ferment.
Once ready, use the preserved limes in a variety of dishes or beverages.
