An abundance of limes is definitely not a bad thing. They're good for everything from adding a twist of citrus to beverages to making guacamole. If you happen to have a whole lot of limes, don't worry about using them all at once. You can freeze them and use them year round with just a little preparation. Frozen limes last 12 months in the freezer if protected properly from freezer burn.

Freeze Whole Limes

Use a scrub brush to thoroughly clean the outer skins of the limes of dirt and debris, and rinse with cool water.

Pat the limes dry with paper towels and place them on clean pie plates.

Fill an ice chest with dry ice. Place the pie plates with the limes in the ice chest for 30 minutes.

Remove the whole limes from the ice chest. Place them in gallon-sized bags or in airtight freezer-safe containers. Label the containers with the date frozen, and place them in the freezer.

When ready to use, thaw the limes at room temperature.

Freeze Sliced Limes

Use a scrub brush to thoroughly clean the outer skins of the limes of dirt and debris, and rinse with cool water.

Cut the limes into ¼-inch thick slices. Make the slices thicker if necessary, but try to keep them even so they freeze properly.

For every quart of limes, add ½ cup sugar to a bowl. Coat both sides of each lime slice with the sugar to help preserve the flavor and color.

Place the limes in a gallon-sized freezer bag. Pack the slices into the bag, but do not force them down into the bag or the lime slices will bruise. Remove any excess air from the bag by gently squeezing it while sealing the bag tight.

Label the containers with the date frozen, and place them in the freezer.

When ready to use, thaw the limes at room temperature or in the refrigerator.

Warning

Dry ice will cause severe and instant frostbite to bare hands. Always use gloves when handling it.

About the Author

Angela LaFollette

Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.