Sweet And Sour Fresh Lime Pickle Food

SWEET/SOUR LIME PICKLE

Sweet/Sour Lime Pickle image

Make and share this Sweet/Sour Lime Pickle recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Vegetable

Time P3DT30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

24 small limes or 1 kg lime
2 tablespoons red chili powder
2 teaspoons coarsely crushed fenugreek seeds
2 tablespoons oil
2 1/4 tablespoons salt (or to taste)
1 cup sugar
1/2 cup jaggery
1 teaspoon turmeric

Steps:

Wash and dry the limes.
Make deep cross cuts.
Crush jaggery.
Mix all the dry ingredients in oil and add to the jaggery.
Fill each lime with this and pack in jars rather loosely.
For the next 3 days, stir with a long handled spoon in the jar.
Turn limes at this stage.
It would be nice to keep the jar in a lightly sunny position in the kitchen, as this aids the jaggery in melting rapidly and giving it a syrupy texture.
Now, remove the jars and place on the pantry shelf for 2-3 months before serving.

Nutrition Facts : Calories 245.3, Fat 4.2, SaturatedFat 0.6, Sodium 1985.8, Carbohydrate 60.4, Fiber 6.5, Sugar 41, Protein 1.9

OLD-FASHIONED LIME PICKLES RECIPE RECIPE - (4.1/5)

Old-Fashioned Lime Pickles Recipe Recipe - (4.1/5) image

Provided by garciamoss

Number Of Ingredients 9

Ingredients

6 About 6 pounds of 4- to 5-inch unwaxed pickling cucumbers (preferably fresh-picked and thin-skinned), scrubbed and rinsed
1 cup food-grade pickling lime (calcium hydroxide)
1/2 cup salt
1 gallon cold water
3 pounds white or yellow onions, diced
2 quarts white wine vinegar or cider vinegar (minimum 5 percent acidity; cider vinegar darkens pickles)
6 cups granulated sugar or 5 1/4 cups honey (honey adds its own flavor and darkens brine)
2 1/2 teaspoons unrefined sea salt or pickling salt
2 teaspoons mixed pickling spice

Steps:

1. Cut cucumbers into 1/4-inch slices, discarding the ends. In a 2-gallon or larger nonreactive (glass or ceramic) container, mix lime with salt and water. Add cucumbers and soak, stirring occasionally, for 12 to 24 hours. 2. Remove slices from lime solution, rinse in a colander and resoak for 1 hour in fresh, cold water. Repeat rinsing and soaking steps at least 2 more times to completely remove lime. Drain well. Set aside. 3. In a large pot, whisk together onions, vinegar, sugar, salt and pickling spice. Simmer over low heat-do not boil-for 15 minutes. 4. Sterilize 4 quart-sized canning jars, with their lids and seals, in boiling water. Carefully pack cucumbers and onions into jars and pour hot liquid over them, leaving 1/2-inch headspace. Use a wooden chopstick to stir out any air bubbles, and wipe rims to remove any liquid. Apply lids and rings. 5. Meanwhile, fill canner halfway with water, and heat it to 180 degrees. Set jars in canner, and continually monitor water temperature for 30 minutes. Make only minor adjustments to maintain this temperature for the duration. Ideally it should never exceed 185 degrees. (Alternatively, process jars in a boiling water bath for 15 minutes.) Pickles improve after a month in storage.

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