LEMON PICKLE RECIPE
Easy pickle made with lemons or lime, spices, oil and garlic. Lemon pickle is a popular condiment from Indian cuisine. It goes well in any Indian meal.
Provided by Swasthi
Categories Condiment
Time P3DT12m
Number Of Ingredients 11
Steps:
- Optional - If using fenugreek seeds, roast 1 tsp seeds on a low heat until they turn fragrant and deep golden in color. Cool this and powder finely. Measure ½ to 1 tsp powder for this pickle and set aside.
- Rinse the lemons well until running water and wipe dry with a clean cloth. Air dry them preferably overnight to ensure they are moisture free.
- Ensure the chopping board, knife, bowls, spoons and pickle jar are clean and moist free. Do not use moist surfaces or cutlery while you make the pickle to avoid spoilage.
- Chop 200 grams lemons to desired sizes and deseed them gently with a small fork or a knife.
- Extract the lemon juice from the rest of the lemons (another 200 grams) and discard the seeds.
- Spread the chopped lemon pieces on a clean tray and sun dry them for at least 5 hours. If you do not have sunlight, then put the tray in the oven and turn on the oven at 40 C (104 F), at the lowest possible settings in your oven for 1 hour, shake the tray after 30 mins. Keep the oven door ajar (little open) through out to avoid moisture building up inside.
- At the same time, spread red chilli powder, salt and turmeric in a tray. Keep it in the sun for 1 hour or in the oven at 40 C or 104F (without salt) for 20 mins. Keep the oven door ajar (little open) through out to avoid moisture building up inside. Remove the tray and place on a wired rack so the ingredients don't sweat.
- Also keep the lemon juice in the sun or in the oven. If keeping in the sun, spread a thin muslin cloth over the bowl of lemon juice.
- Before you make the pickle, cool down all of the ingredients including salt. This step is very important. They will become warm or slightly hot after keeping in the sun/ oven.
- Add the lemon pieces to a clean glass or ceramic bowl or jar.
- Pour the lemon juice, add 1 tbsp salt and turmeric.
- Cover and rest it for 1 to 2 days at room temperature in a dry clean place. Avoid keeping this in a humid atmosphere like in kitchen. Keep it in the living.
- Stir the lemon pieces together with chilli powder and ½ to 1 tsp methi seeds powder. Cover and set aside.
- Heat oil in a pan until hot enough. Then add mustard, red chilies and crushed garlic.
- Turn off when the garlic is fried to crisp and golden. Add hing and cool down the oil completely.
- Pour half of the oil to the lemon pickle and give a good stir. Taste it and add more salt and chilli powder if needed.
- Transfer this to a glass bottle. Pour the remaining oil over the pickle.
- Press down the pickle so the oil floats on top. Ensure there is a layer of oil over the lemon pickle as this helps in a good shelf life.
- Cover with a lid and refrigerate the lemon pickle for better shelf life.
- It takes 10 to 20 days for the lemon pieces to be ready. When the pickle is ready, the lemon pieces will soften.
- Always use dry spoons to serve the pickle. Wipe clean the sides of the jar with a clean tissue after every use. Ensure most of the lemon pickle is under the oil at all times. This helps in preserving the pickle for longer.
Nutrition Facts : Calories 34 kcal, Carbohydrate 2 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 450 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LIME PICKLE RECIPE
Steps:
- Using a fork, stab about 20 holes in each lime, then cut each into 8 to 10 wedges. Place in a mixing bowl and add the garlic, ginger, salt and chilli powder
- Mix well with your hands, coating the limes and pressing down on them to release a lot of juice.
- Transfer the limes to a steamer, leaving the juice in the bowl, and steam for about 15 minutes until quite soft.
- Transfer the limes to a sterile glass jar and pour in the juices from the mixing bowl. Stir well.
- Cover tightly and set in the sun for two days or in a warm place like a kitchen window if the sun isn't cooperating. Stir every 10 to 12 hours to keep the limes coated with the juices.
- After two days, heat the oil for the tempering in a large frying pan over high heat. When visibly hot, stir in the mustard seeds. They will begin to crackle. When they do, stir in the cumin seeds and asafoetida and infuse for another 30 seconds.
- Allow to cools some and then pour this over the limes in the jar. Place back in a sunny spot, tightly covered for another two days.
- You can eat it immediately but the lime pickle will get even better if you allow it to sit in the fridge for another week before serving.
Nutrition Facts : Calories 19 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1187 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
LIME PICKLES
I got this recipe from one of those little old ladies (God rest her soul) from a church i used to go to and when i would do handyman work for her she would give me a jar!! and she finaly gave me the recipe one day!!
Provided by David Henson
Categories Vegetable Appetizers
Number Of Ingredients 10
Steps:
- 1. Day one: Soak the cucumber slices in 2 gallons of water with lime for 24 hours. Then drain and soak in clear water for 3 hrs. next wash thoroughly. drain
- 2. Day two: Heat vinegar, sugar, spices soak pickles in this mixture overnight.
- 3. Day three: Bring pickles and vinegar mix to a hard boil (add a litle green food color) for 35 min. divide into hot jars and seal with flats and rings. (let sit in jars for a few days before using)
GREAT-GRANDMA LEORA'S LIME PICKLES
Homemade sweet and tangy lime pickles from my great-grandma's recipe
Provided by Kishona
Categories Encouragement
Number Of Ingredients 10
Steps:
- Clean cucumbers well. Don't peel.
- Slice cucumbers about 1/4 inch thick.
- Mix pickling lime with 2 gallons of water in a large, non-reactive pot. (My grandma uses a large crock).
- Soak cucumber slices in the lime water for 24 hours.
- Thoroughly rinse cucumber slices in clean cold water in at least 3 changes of water until the water is clear. It is very important to rinse the lime completely off the cucumbers. Leaving lime on them will neutralize the acidity of your pickles and could lead to sickness.
- After a final rinse, soak the cucumbers for 3 hours in a fresh bath of cold water.
- Clean and dry your canning jars. Make sure there are no chips along the mouth of the jar as it will affect the seal.
- Place the jars, mouth up (easier to grab), in the oven. Set the oven to 200 degrees.
- Place the canning jar lids and rings in a small pan. Fill about 3/4 full with water. Bring to near boiling then reduce the heat to low. (Boiling the water can cause the lid seals to stick together.)
- In a large, non-reactive stock pot, mix your brine solution: vinegar, salt, and sugar.
- Into a cooking sachet, piece of cheesecloth, or clean washcloth (that's what my grandma uses), add your pickling spice, celery seed, and whole cloves. Tie off the end of your "spice bag."
- Add the spice bag to the brine.
- Add the cucumbers to the brine. Brine should come up to cover most of the cucumbers, but the cucumbers will cook down so they don't all have to be covered.
- Cook cucumbers over medium-high heat until the slices start to become clear. The cucumbers will go from a bright cucumber green to a darker pickle green as the white inside becomes translucent or clear. Stir occasionally to ensure even cooking. Depending on the size of your pot, it may take about 30 minutes for all the slices to cook through. However, slices will start to be clear after a 15 minutes, and you can start to fill your jars then.
- Use an oven mitt or towel to remove a hot, sterilized jar from the oven.
- Place a funnel over the mouth of the jar, and using a slotted spoon, transfer cooked pickles to the jar. Shake the jar occasionally to help the pickles settle.
- Once the jar is full of pickles, place a small strainer over the mouth of the jar and ladle brine into the jar, filling it to just where the neck of the jar starts. (The strainer will help keep excess seeds out of the brine).
- Wipe the mouth of the jar with a clean cloth.
- Using tongs, carefully select a lid from the small pan and place it on the jar. Add a ring, and using a towel or oven mitt to hold it, tighten the ring onto the jar.
- Set jar aside to cool. Continue filling jars until all the pickles are canned. You can save the brine also.
- Jar lids will "pop" as the jar cools, sealing your jar. Don't push on the top of the lids as you are sealing them or while they are cooling, as this can affect the seal.
- Pickles are ready to be eaten after 24 hours.
- Make sure you remove the canning rings from the jars within a day or two. Also, you may need to wipe of the jars once they have cooled as the brine is VERY sticky.
CRUNCHY LIME PICKLES
This is the Cucumber Pickle I make for the gentleman next door. He is so kind to me blowing my driveways and porches etc...It's my small way of saying "Thank You"...Back in the summer when I gave him a box of pint jars filled with these pickles he was over joyed. The other day he confessed "He's out" ...Next year I will have to...
Provided by Jewel Hall
Categories Vegetables
Time 1h40m
Number Of Ingredients 13
Steps:
- 1. Day 1: Simply soak cucumber slices in lime water for the 24 hours.
- 2. Day 2: Drain Cucumber slices and rinse thoroughly and cover with fresh water, soak 3 hours longer. Drain well as you mix the following soaking solution.
- 3. Mix the salt, cloves,sugar, white vinegar,celery seed and pickling spice together. Pour over cucumber slices in a non aluminum crock; soak over night making sure the solution covers the cucumber slices.
- 4. Day 3: Place the container of cucumber slices and solution on medium heat bring to a gentle boil and boil 40 minutes. May need to turn burner down a little.
- 5. Pack in clean, sterilized glass pint jars and seal using new lids. When pickles have cooled to room temperature...Any not sealed..refrigerate.
CUCUMBER LIME PICKLES
Make and share this Cucumber Lime Pickles recipe from Food.com.
Provided by Nancy Sneed
Categories Canning
Time P2DT9h35m
Yield 6-8 pints
Number Of Ingredients 10
Steps:
- Soak the cucumbers lime and water in enamel or crockery for 24 hours, stirring occasionally.
- (Do not use Aluminum Ware).
- Remove from lime water and rinse in 3 cool waters.
- Soak 3 additional hours in ice and water.
- Remove carefully to drain.
- Mix syrup ingredients and stir until dissolved.
- Pour over the cucumbers.
- Let set 5 or 6 hours or overnight.
- Add pickling spices to taste.
- (Use whole cloves or allspice).
- Boil mixture for 35 minutes.
- Fill sterilized jars with cucumber slices and pour syrup over cucumbers leaving 0.125 inch head space.
- Seal jars.
- If syrup does not cover cucumbers while boiling, mix partial recipe of syrup and add it.
NIMBU KA ACHAAR (LIME PICKLE)
Steps:
- Enjoy.
Nutrition Facts : Calories 148 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 11 g, Protein 5 g, SaturatedFat 0 g, Sodium 14918 mg, Sugar 5 g, Fat 6 g, ServingSize 1 Bowl (8 Servings), UnsaturatedFat 0 g
LIME PICKLES
They go really will with ham. Can't keep them on the shelf. They are worth the wait.
Provided by ED
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT11h25m
Yield 100
Number Of Ingredients 10
Steps:
- Mix 2 gallons water and pickling lime together in a large bowl; add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water.
- Fill a large bowl with ice water and soak cucumbers for 3 hours; drain.
- Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers; let sit, 8 hours to overnight.
- Bring cucumber mixture to a boil; remove pot from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 17.2 g, Fiber 0.2 g, Protein 0.2 g, Sodium 26.2 mg, Sugar 16.5 g
More about "lime pickles food"
HOMEMADE LIME PICKLE | FRUIT RECIPES | JAMIE OLIVER
From jamieoliver.com
Category SaucesCalories 42 per servingTotal Time 15 mins
- Chop finely and set aside. Finely chop the chillies, and pick and finely chop the coriander.Heat a saucepan to a medium heat, and add a splash of oil.
- Add the mustard seeds and when they pop, add the ginger, chilli, curry paste and tomato purée.
- Stir and fry for a moment before adding the chopped lemon, the zest and juice from the limes and the coriander.
HOMEMADE LIME PICKLE | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
- Cut each lime into eights. Add to a large bowl. Massage the salt into the lime. Cover and leave at room temperature to ferment overnight.
- Set a frying pan over a medium heat. Add the cumin, fennel, coriander, mustard and fenugreek seeds. Lightly toast until just fragrant. Remove from the heat and grind to a powder in a coffee grinder or a pestle and mortar.
- Gently heat the oil in a frying pan until just hot. Remove from the heat. Add all the ground spices as well as the garam masala, chilli powder and nigella seeds
- Stir in the jaggery. Cool the spiced oil thoroughly and add the fermented lime and the salty brine. Mix well and pack into sterilized jars.
EASY TASTY LIME PICKLE - INDIAN RECIPE - RECIPES 'R' SIMPLE
From recipesaresimple.com
Estimated Reading Time 2 mins
MRS. WAGES PICKLING LIME : AMAZON.CA: GROCERY & …
From amazon.ca
4.7/5 (1.5K)Color GreenBrand Mrs. WagesModel Number W502-D3425
PICKLING LIME CAN BE RISKY: WHAT TO USE INSTEAD FOR PICKLES
From thespruceeats.com
Estimated Reading Time 3 mins
SPICY LIME PICKLE RECIPE (NARANGA ACHAAR) - ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 Servings 4Cuisine IndianTotal Time 1 hr 20 mins
INDIAN LIME PICKLE | FERMENTATION RECIPE
From fermentationrecipes.com
3.5/5 (143)Servings 6
OLD SOUTH CUCUMBER LIME PICKLES RECIPE - MRS. WAGES
From mrswages.com
Servings 5Estimated Reading Time 2 mins
INDIAN-STYLE SALTED LIME PICKLE RECIPE : SBS FOOD
From sbs.com.au
2.9/5 (378)Category SideCuisine Indian
THIS INDIAN LIME PICKLE RECIPE MAKES YOUR MICROBIOTA HAPPY
From slowburningpassion.com
Cuisine IndianEstimated Reading Time 8 minsCategory PreservesTotal Time 23 mins
LIME PICKLE - LEKHAFOODS
From lekhafoods.com
LIME PICKLES RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 56 per servingServings 8
- Combine cucumber slices, pickling lime, and water to cover in a nonaluminum stockpot; stir well. Cover and let stand at room temperature 12 hours.
- Drain cucumbers; rinse with cold water, and return to stockpot. Add fresh cold water to cover, and let stand 1 hour. Repeat procedure 2 times. Drain cucumbers, and return to stockpot.
- Combine vinegar and next 3 ingredients in a saucepan; bring to a boil over medium heat, stirring until sugar dissolves. Pour vinegar mixture over cucumbers in stockpot; cover and let stand 6 hours or overnight.
LIME PICKLE RECIPE - THE CHILLI KING
From thechilliking.com
Estimated Reading Time 40 secs
BUY LIME PICKLE FROM PACHRANGA FOODS, PANIPAT (HARYANA ...
From pachrangafoods.com
Manufacturer Details Pacharanga Foods Pvt LtdPanipat, HaryanaSeller FSSAI 10012100000000Product Type VegetarianShelf Life 1 Year
EVER - CRISP LIME PICKLES - RECIPE | COOKS.COM
From cooks.com
5/5 (1)
LIME PICKLE AND YOGURT DIP — PATAKS
From pataks.ca
Servings 2Category Starters & Snacks, Entrées et Collations
MY INDIAN LIME PICKLE RECIPE - GUARANTEED TO ADD ZING TO ...
From discover.hubpages.com
Estimated Reading Time 3 mins
WHY AM I CRAVING PICKLES: TOP 6 REASONS - EATING ENLIGHTENMENT
From eatingenlightenment.com
Estimated Reading Time 6 mins
LIME PICKLE RECIPE | EASY SAMBAL MADE IN MINUTES – BERRYCHIK
From berrychik.com
Reviews 1Total Time 5 minsServings 1
PICKLING LIME - COOKSINFO FOOD ENCYCLOPAEDIA
From cooksinfo.com
Estimated Reading Time 7 mins
LIME PICKLES - 500,000+ RECIPES, MEAL PLANNER AND GROCERY LIST
From bigoven.com
Reviews 1Servings 12Cuisine Not SetTotal Time 16 hrs
LIME PICKLE | CURRY POT – INDIAN CURRY RECIPES
From curry-pot.com
Servings 3Total Time 20 mins
NARANGA ACHAR – KERALA LIME PICKLE - RECIPES ARE SIMPLE
From recipesaresimple.com
5/5 Servings 1Cuisine IndianTotal Time 25 mins
BUY AACHI INSTANT POWDERS & MASALA PRODUCTS ... - AACHI FOODS
From aachifoods.com
Brand AachiAvailability In stock
LIME PICKLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LIME PICKLE RECIPES - BBC FOOD
From bbc.co.uk
SWEET AND SOUR LIME PICKLES RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST SWEET LIME PICKLES RECIPES | YUMMLY
From yummly.com
OLD-FASHIONED LIME PICKLES RECIPE – MOTHER EARTH LIVING ...
From motherearthliving.com
LIME PICKLES RECIPES - NYT COOKING
From cooking.nytimes.com
LIME PICKLES - QUALITY FOODS ONLINE
From qualityfoodsonline.com
10 BEST SWEET LIME PICKLES RECIPES | YUMMLY
From yummly.com
HOW TO MAKE LIME PICKLE RECIPES
From tfrecipes.com
LIME PICKLE — PATAKS
From pataks.ca
BUY PICKLES | LIME PICKLE | CHILLI ... - QUALITY FOODS ONLINE
From qualityfoodsonline.com
LIME PICKLES FOR SALE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHOLE FRUIT COOKING: INDIAN LEMON/LIME PICKLES FROM ...
From thecookscook.com
LIME PICKLES CANNING RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
3 DAY LIME PICKLES – VINTAGE HANDWRITTEN RECIPE ...
From recipecurio.com
OLD FASHIONED LIME PICKLE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love