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Pickled Limes
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    Pickled Limes

  • 1 kg or (2lbs)Limes
  • 1 +1/4 cups (300g/10+1/2 oz) Rock Salt
  • 2 Tablespoons Chile Powder

    Cut the limes halfway through,do not cut all the way through.. Stuff each lime with 2 teaspoons of salt and a pich of chile powder.. Place the limes on on top of the other in a sterilised wide mouth jar with a tight fitting lid..

    Cover and place in the sun for 10-15 days, (North facing window down here in the south)..

    Shaking the jar daily to distibute the limes.. Put the jar in a cool place for about 6 months to allow the limes to gel, they will turn into a beautiful golden syrupy textured lime pickle..

    These limes can be made into a hot pickle by bringing to the boil 1 cup(250)mL./ 8 fl oz Mustard oil, some mustard seeds and some ground onions.. When boiling, pour over the limes and marinate for 1 week.. Use as desired..

    This recipe is pretty much the same as the Sikh Indians here in Woolgoolga make and the cooked one is pretty close to the Pickled limes that I used to buy in the jars from the supermarket, (Ferns-brand name) I find that they tend to cut the limes into quarters if making the hot pickle..

    From: Makan Lah - Malaysian Cookbook
    Posted By: Luke in OZ, Via: Chile Head Mailing List
    Post Date: Thu, 09 Dec 1999

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