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


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  • 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

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.

Printable Recipe Card

About Pickled Lime Slices

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

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