PICKLED LIME RECIPES

LIME PICKLES RECIPE | MYRECIPES

Lime Pickles Recipe | MyRecipes image

Canning your own veggies is economical, not to mention delicious. Stock up on cucumbers at your grocery store or befriend someone with a garden to get the main ingredient for these Lime Pickles.

Provided by MyRecipes

Yield 8 pints

Number Of Ingredients 6

Ingredients

7 pounds (4-inch-long) cucumbers
1 cup pickling lime
6 cups white vinegar (5% acidity)
6 cups sugar
2 tablespoons pickling spice
1 tablespoon salt

Steps:

Cut cucumbers lengthwise into 1/4-inch-thick slices.
Combine cucumber slices, pickling lime, and water to cover in a nonaluminum stockpot; stir well. Cover and let stand at room temperature 12 hours.
Drain cucumbers; rinse with cold water, and return to stockpot. Add fresh cold water to cover, and let stand 1 hour. Repeat procedure 2 times. Drain cucumbers, and return to stockpot.
Combine vinegar and next 3 ingredients in a saucepan; bring to a boil over medium heat, stirring until sugar dissolves. Pour vinegar mixture over cucumbers in stockpot; cover and let stand 6 hours or overnight.
Bring cucumbers and vinegar mixture to a boil over medium heat; cover, reduce heat, and simmer, stirring gently, 35 minutes.
Pack cucumbers into hot, sterilized jars. Pour vinegar mixture over cucumbers, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 5 minutes. Refrigerate pickles after opening.

Nutrition Facts : Calories 56 calories, CarbohydrateContent 14.6 g, FiberContent 0.3 g, ProteinContent 0.2 g, SodiumContent 77 mg

PICKLED LIME WEDGES (ACHAR LIMAU) RECIPE | ALLRECIPES

Pickled Lime Wedges (Achar Limau) Recipe | Allrecipes image

Quantities in Australian International Measurements. This is a staple full-flavored additive in South East Asia to steamed rice or as a sambal to curries from India to Vietnam.

Provided by LynS

Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Pickled

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 4 quarts

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
2 pounds small limes
1 pound assorted fresh chile peppers
1?½ cups chopped garlic
1 cup chopped fresh ginger root
3 sprigs fresh curry leaves
2 tablespoons mustard seed
2 tablespoons fenugreek seeds
4?½ cups distilled white vinegar
3 cups vegetable oil
1 tablespoon salt, or to taste

Steps:

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Fry as many of the limes as will comfortably fit in the skillet until the skin changes to a light golden brown. Repeat with remaining oil and limes. Set aside to cool. Wipe off the limes and cut each one into 4 wedges. If you have big limes, cut into 8 wedges.
In the container of a food processor, combine the chile peppers, garlic, ginger, and curry leaves. Blend into a smooth paste, adding a splash of oil if needed.
Heat 3 cups of oil in a wok over medium-high heat. Add the mustard and fenugreek seeds and fry until they pop. Stir in the paste from the food processor and simmer for about 10 minutes over medium heat. Remove from the heat and allow to cool slightly.
Add the lime wedges and vinegar to the oil mixture. Transfer the fruit to sterilized jars or bottles and pour in an equal amount of liquid, making sure the fruit is covered. Stir with a thin spatula to remove air bubbles. Cover with lids and rings, sealing the jars tightly. This pickle can be eaten right away, but improves after a few weeks in a cool dark place.

Nutrition Facts : Calories 70.7 calories, CarbohydrateContent 2.5 g, FatContent 6.9 g, FiberContent 0.5 g, ProteinContent 0.4 g, SaturatedFatContent 1.1 g, SodiumContent 70.9 mg, SugarContent 0.4 g

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PICKLED LIME WEDGES (ACHAR LIMAU) RECIPE | ALLRECIPES

Quantities in Australian International Measurements. This is a staple full-flavored additive in South East Asia to steamed rice or as a sambal to curries from India to Vietnam.
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Total Time 50 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Pickled
Calories 70.7 calories per serving

Add the lime wedges and vinegar to the oil mixture. Transfer the fruit to sterilized jars or bottles and pour in an equal amount of liquid, making sure the fruit is covered. Stir with a thin spatula to remove air bubbles. Cover with lids and rings, sealing the jars tightly. This pickle can be eaten right away, but improves after a few weeks in a cool dark place.

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