Real Recipes From Real Home Cooks ®

pickled lime slices

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

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 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 rating)
yield serving(s)
prep time 1 Hr
cook time 5 Min
method No-Cook or Other

Ingredients For pickled lime slices

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

How To Make pickled lime slices

  • 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.