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Ingredients
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Pickled Lime Base (Chanh Muối)
Soda Chanh Muối (drink assembly)
Method
Pickled Lime Base (Chanh Muối)
- 1
- 2
Prepare limes
Wash the limes thoroughly and pat dry. Using a small sharp paring knife, prick each lime several times around the surface (6–8 pricks) to help brine penetrate. Cut three of the limes in half to release some juice; reserve juice separately.
- 3
Salt rub and pack
Take each whole lime and rub the exterior with the 1 tsp kosher salt to remove surface oils and any remaining dirt. In the sterilized jar, put a tablespoon of the coarse sea salt and a teaspoon of granulated sugar on the bottom. Pack the whole limes (and the halved ones if using) into the jar tightly, sprinkling the remaining coarse salt and sugar between layers so total equals 3 tbs salt and 2 tbs sugar. Press down to eliminate large air pockets.
- 4
Brine and age
Seal the jar tightly and leave at room temperature out of direct sunlight for 2–3 days, shaking the jar gently once a day to help dissolve the salt/sugar and distribute juices. After initial 2–3 days, move the jar to the refrigerator and let the limes pickle for at least 1 week for a mild pickle, or up to 2–3 weeks for deeper flavor. When ready to use, cut open required limes and scoop or squeeze out pulp and any brine.
Soda Chanh Muối (drink assembly)
- 5
Prepare ice and glass
Fill a tall glass with crushed ice (about 1 cup). Keep some extra ice to top off if desired.
- 6
Extract pickled lime pulp and brine
Take 3 pickled limes from the jar. Cut each lime in half and squeeze the pulp into a small bowl or measuring cup, removing seeds. If the pickled limes have released brine, include 1–2 tablespoons of that liquid (to taste) — this is the characteristic salty-tangy component.
- 7
Sweeten and balance (optional)
Add 1 tablespoon granulated sugar (or 15 ml simple syrup) to the lime pulp and brine. Stir vigorously until sugar is largely dissolved. Taste: if the mixture is too salty, add up to 15 ml fresh lime or lemon juice to brighten and balance; if too sour, add a bit more syrup.
- 8
Combine with soda
Pour the lime-pickle mixture over the ice in the glass. Slowly pour 360 ml cold club soda or sparkling water into the glass to preserve fizz. Stir gently once with a long spoon to combine; avoid vigorous stirring.
- 9
Garnish and serve
Garnish with fresh mint leaves and a thin slice or wedge of lime on the rim. Serve immediately with a straw so the drink can be mixed again as the ice melts.