LIME PICKLES
They go really will with ham. Can't keep them on the shelf. They are worth the wait.
Provided by ED
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT11h25m
Yield 100
Number Of Ingredients 10
Steps:
- Mix 2 gallons water and pickling lime together in a large bowl; add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water.
- Fill a large bowl with ice water and soak cucumbers for 3 hours; drain.
- Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers; let sit, 8 hours to overnight.
- Bring cucumber mixture to a boil; remove pot from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 17.2 g, Fiber 0.2 g, Protein 0.2 g, Sodium 26.2 mg, Sugar 16.5 g
PICKLED LIME SLICES
Citrus contains a lot of vitamin C. Early sailors in England survived scurvy by eating a lot of limes..and that is why they got the name "limey's". This is a recipe from India and can be used for any citrus fruit..be sure to slice them thin, you can use a mandolin or sharp knife...don't make too thin about 1/8-inch thick is...
Provided by Pat Duran
Categories Fruit Sides
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Wash limes; dry. Then slice crosswise into 1/8-inch slices. Arrange in a single layer on parchment covered cookie sheets.
- 2. Combine salt and rest of ingredients, except oil, mixing well. Sprinkle 1/2 of mixture over lime slices; let set for 1/2 hour; turn slices over and sprinkle with remaining salt mixture. let stand for another 1/2 hour.
- 3. While this is setting; bring the oil to boiling in a small saucepan; remove from heat let cool slightly. Pack lime slices into 2 hot and sterile pint jars. Cover with oil;-making sure there are no air bubbles. Seal quickly. Let stand in a warm place at least 4 days. Great side garnish to lamb,poultry, rice, pasta,or seafood.
CRUNCHY LIME PICKLES
This is the Cucumber Pickle I make for the gentleman next door. He is so kind to me blowing my driveways and porches etc...It's my small way of saying "Thank You"...Back in the summer when I gave him a box of pint jars filled with these pickles he was over joyed. The other day he confessed "He's out" ...Next year I will have to...
Provided by Jewel Hall
Categories Vegetables
Time 1h40m
Number Of Ingredients 13
Steps:
- 1. Day 1: Simply soak cucumber slices in lime water for the 24 hours.
- 2. Day 2: Drain Cucumber slices and rinse thoroughly and cover with fresh water, soak 3 hours longer. Drain well as you mix the following soaking solution.
- 3. Mix the salt, cloves,sugar, white vinegar,celery seed and pickling spice together. Pour over cucumber slices in a non aluminum crock; soak over night making sure the solution covers the cucumber slices.
- 4. Day 3: Place the container of cucumber slices and solution on medium heat bring to a gentle boil and boil 40 minutes. May need to turn burner down a little.
- 5. Pack in clean, sterilized glass pint jars and seal using new lids. When pickles have cooled to room temperature...Any not sealed..refrigerate.
LIME PICKLE
Pair this tart, tangy and refreshing lime pickle with a simple meal of dhal and boiled rice. The recipe makes a 500g jar and will last for three months
Provided by Good Food team
Categories Condiment
Time 1h10m
Yield Makes a 500g jar
Number Of Ingredients 15
Steps:
- Put the limes in a saucepan and cover with water. Place a small heatproof plate on top of the fruit to keep them submerged and then bring to a boil over a medium heat and simmer for 20-30 mins until the limes are tender. Scoop out the limes, pat them dry with kitchen paper, and discard the cooking water.
- Once the limes are cool enough to handle, chop them (peel and pith included) into 3cm chunks and tip everything, including any juice, into a mixing bowl. Stir in the chopped garlic, chilli powder, turmeric and salt, and leave to one side for 1 hour.
- Heat a sturdy and dry frying pan over a medium-low heat, and add the mustard seeds, fenugreek, cumin and star anise, Stir and toast the spices for about 40 seconds until aromatic. Tip them into a mortar, add 1 teaspoon of sugar and pound to a powder with a pestle - you can also use an electric spice grinder for this, too.
- Add this ground spice mix to the limes, stir well, spoon everything into a sterilised jar and then seal. Leave the pickle in a warm place or on a sunny window ledge for 2-3 days so that flavours mature. Stir the limes once a day with a metal spoon to ensure they are evenly coated in the spice mix.
- Heat the oil in a wok or karahi over a medium-high heat and fry the ginger and green chillies for 2-3 mins, until the ginger starts to turn golden. Add the vinegar and sugar and simmer over a medium-low heat until the sugar has dissolved, then boil for 2 mins.
- Turn the heat off and add the steeped limes and masala. Leave on one side to cool and then spoon the pickle back into the same jar. Using a metal spoon, push the limes down into the jar so that they are covered by the spicy oil - you might need to add a little extra oil. Seal the jar and leave the pickle for 3-4 days before tasting. It will keep for 3 months at room temperature.
Nutrition Facts : Calories 38 calories, Fat 3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.67 milligram of sodium
ICEBOX KEY LIME PIE RECIPE
Provided by mz0926
Number Of Ingredients 11
Steps:
- 1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely. 2. For the filling: Process sugar and zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of bowl. Stir gelatin and 2 tablespoons lime juice in small bowl. Heat in microwave for 15 seconds; stir until dissolved. With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed tube and mix until thoroughly combined, about 30 seconds. 3. Pour filling into cooled crust, cover with plastic, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing.
EVERCRISP LIME PICKLES RECIPE
Provided by BDDarren
Number Of Ingredients 7
Steps:
- Soaking mixture overnight Boil 35 minutes and put in jars
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