Pickled Lime Slices

Pat Duran


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 perfect.

★★★★★ 1 vote
makes 2 pints
1 Hr
5 Min
No-Cook or Other


5 or 6 large
2 Tbsp
2 tsp
dry mustard
1 tsp
cayenne pepper, optional
1 clove
garlic, crushed
1/2 tsp
1 c
salad oil


1Wash limes; dry. Then slice crosswise into 1/8-inch slices. Arrange in a single layer on parchment covered cookie sheets.
2Combine 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.
3While 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.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom