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Mon, May 20, 13 at 14:23
| Has anyone made salt preserved persian limes? I started a batch last night, using about 3 tbs kosher salt to each cup of fresh lime juice for the liquid that surrounds the cut limes. About 1/8" (coupla millimeters) at the cut edges of the lime pieces has turned brown this morning! Nice neat lines outlining the rest of the lime piece. Does anyone know what is happening? Thank you. |
Follow-Up Postings:
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| Never made them but it could be the knife you used to slice them. Citric acid interacts and browns when exposed to aluminum and many knives, even stainless steel ones, contain it. One big advantage to the ceramic knives. Dave |
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- Posted by merrybookwyrm 7/8 dfw (My Page) on Mon, May 20, 13 at 19:44
| Huh. I never knew this. Thank you. Maybe that was the problem. We'll see how it goes. Don't have a ceramic knife (yet). |
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