pickled lime slices

Name: Pickled Lime Slices
Prep time: 1 h
Cook time: 5 min
Cuisine: American
Ingredients: 5 or 6 large limes; 2 tablespoon(s) salt; 2 teaspoon(s) dry mustard; 1 teaspoon(s) cayenne pepper, optional; 1 clove(s) garlic, crushed; 1/2 teaspoon(s) ginger; 1 cup(s) salad oil

(1 RATING)

58 Pinches 3 Photos

Pat Duran

Las Vegas, NV

Updated on May 31, 2013

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.

Rate

prep time 1 Hr

cook time 5 Min

method No-Cook or Other

yield makes 2 pints

Ingredients

5 or 6 large limes
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper, optional
1 clove garlic, crushed
1/2 teaspoon ginger
1 cup salad oil

How To Make pickled lime slices

Step 1

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

Step 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.
Step 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.
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