Moroccan-style preserved limes?

The Moroccan preserved Meyer lemons that I made last winter are so good that I'm wondering if the same technique would work with other citrus, limes for example? Indian nimbu ka achar (spiced lime pickle) works well. Or are the lime rinds too thin to make a proper Moroccan preserve? Maybe using kaffir limes (which are just about all rind), with Persian lime juice and pulp, would also work?

Has anyone tried the Moroccan salt cure technique on limes?

-Paul W.

I haven’t tried it on limes, usually I don’t have enough and my Tahitian limes are too thin skinned I think, to have any real substance once done.

Googling around shows most cooks (who self-publish...) think the salt-brine method works on limes and tangerines as well as on lemons. The limes will go a dull green and the fruit-to-peel ratio is less but still tasty.