Preserved Limes via Runcible Spoon a la Orr Shtuhl

Have you heard of Runcible Spoon?? It is a free D.C.-based, "guerrilla-style" zine created by Malaka Gharib and Claire O'neill, with a mission to: Get the food community talking, spread the love of local, sustainable food, and get DC on the map as a serious food destination. I've fallen in love. Many of you probably remember in the early days of Washington's Green Grocer when I hand-crafted every newsletter and then we printed them all out and put them in your boxes. It was called "Fresh From the Vine" and over the years it has morphed into my Monday Missive. When I saw the Runcible Spoon for the first time it struck a chord with me and brought me back to the old days.

For each issue Malaka and Claire solicit contributions from from food fans and this one is from Orr Shtuhl, otherwise known as Beerspotter in the Washington City Paper.

Preserved Limes

1 liter mason jar (I used a quart and stuffed the few extras in a half pint jar for giving away)
15 limes (plus, additional limes for juice, if needed)
kosher salt (about 1 cup)

Cut the limes in half, then cut a deep cross into each half so it's splayed into four sections. Cover the flesh side of each lime half with salt, reshape and pack into jar with a handful of salt after each layer. If the juice from the packed fruit doesn't cover the fruit, squeeze some extra juice into the jar. Close jar and let sit at room temperature, at least one month. To use, mix the flesh and goop with sugar, water and fresh juice for salty limeade (yum!) or rinse an chop rinds into soups and stews.

And...BONUS! Orr gives us a recipe for a Preserved Lime Rickey. I can hardly wait!! I might have to dip into the stash a little early to try this out.

Preserved Lime Rickey

1.5 oz. gin
1 ouz lime juice
3/4 oz. lemongrass syrup (make by simmering equal parts sugar and water with some lemongrass for 5 minutes and letting steep until room temperature).
1/2 tsp. preserved lime goop
2 oz. water

Combine ingredients with ice in a shaker. Shake and pour, with ice, into a tall glass.