The small, round, green tangy fruit known as limes originated in South East Asia. Somehow they made their way to India, and Lime Pickle was born. Lime pickle is a spicy yet salty and tangy condiment that will add flavor to anything it touches. The key to making lime pickle the right way is keeping moisture away from the limes. This is not a traditional pickling recipe. The limes are not submerged in a brine. The limes are sprinkled with salt, which prevents mold and preserves the limes. Once you wash the limes, dry them thoroughly with paper towels to ensure they are free of moisture, and you will be on your way to making the best lime pickle. All in all, this lime pickle is easy to make and loaded with so much flavor.
Is lime pickle good for weight loss?
Lime pickle is good for weight loss. Not only is it delicious, but lime pickle contains no cholesterol. Furthermore, lime pickle only has 45 calories per serving, 3.5 grams of which are fat and 0.5 grams of which are saturated fat.
What is lime pickle used for?
Lime pickle is tangy and spicy and loaded with flavor. You can add it to mayonnaise and use it as a spread to jazz up sandwiches, or you can serve it with meats like braised pork stew or braised turkey necks. You can even stir a few tablespoons of lime pickle into beans, soup, or sautéed kale or Swiss chard.
Why does my lime pickle taste bitter?
The lime skin and pith are naturally bitter. To reduce the bitterness, use thin-skinned limes. They taste less bitter and pickle faster.
Is lime pickle a probiotic?
Yes, lime pickle is a probiotic. It's loaded with healthy bacteria that are beneficial for the gut.
8 Limes, washed, dried, cut into quarters
1 cup Kosher Salt
2 tablespoons Ground Turmeric
1 tablespoon Smoked Paprika
1 teaspoon Cayenne Pepper
1 Habanero Pepper, minced
1 clove Garlic
1 teaspoon grated Ginger
1/4 cup Extra Virgin Olive Oil
1 tablespoon Mustard Seeds
1 teaspoon Cumin Seeds
1 tablespoon Fennel Seeds
Add the turmeric, smoked paprika, cayenne pepper, Habanero pepper, garlic, and ginger on top of the limes and toss to combine.
Place a layer of limes into the bottom of a sterilized quart jar. Add a teaspoon of salt. Repeat the process until all the limes are in the jar.
Place the lid on the jar. Place the lime pickle in a warm area where there is sunlight.
Let the lime pickle remain in this spot for 1-2 weeks until it turns brown. Then, make sure you shake the lime pickle every day.
Add the mustard seeds, cumin seeds, and fennel seeds and cook it for 2-3 minutes, stirring, until the seeds start to pop.
Carefully add the lime pickle to the oil and cook it for another 2-3 minutes, stirring every so often.
Carefully place the lime pickle into a sterilized quart jar. Seal the jar and refrigerate the lime pickle once it cools down.
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