Recipe: Hot Lime Pickle - Andrew

Andrew,

Here are three I found on the net today:

Recipe 1
Aunt Virginia Witten's Famous Lime Pickles

This is a very good recipe for those who like a sweet-tart pickle.
Ingredients:
7 pounds cucumbers, round slices
2 gallons water
1 cup pickling lime
2 quarts cider vinegar
9 cups sugar
1 tablespoon celery seed
1 tablespoon pickling spice
1 tablespoon whole cloves
1 tablespoon salt, canning salt, non-iodized
Canning jars, tops and seals
Canner for boiling water bath to 5 lbs
Place cucumbers, water and lime in a large pot and soak for 24 hours. Rinse at
least 2 times in cold water. Soak in cold water for 3 hours.
Place pickling spice in a bag of cheesecloth and tie securely. Place cucumbers,
vinegar, sugar, and spice bag in the pot and soak for 12 hours. After 12 hours
simmer the mixture for 40 minutes (med heat).
Sterilize the canning jars and tops well in boiling water. Boil the vinegar
before pouring into the jar (if you have let the mixture cool before canning).
Fill the jars to within 1/2 inch from the top. Can in a hot water bath (5 lbs)
for 5 minutes.
From: waltgray (Walt Gray-- Alexandria, Virginia)
back to the Cucumber Recipe File!



Date: 25 Apr 90 16:01:45 GMT
From: jrt (John Trinterud)
Subject: Burmese Lime Pickle Recipe


Recipe 2
Burmese Lime Pickle
(THAMBAYA THI THANAT)

Make in the summer. They marinate/pickle in a sunny window for 1+ months.

From: The Burmese Kitchen by Copeland Marks and Aung Thein

4 green limes quartered
2 tsp salt

2 tbl oil
1" ginger cut into 4 slices (candied ginger works nicely)
1 tbl. white or cider vinegar
2 tbl. sugar
1 tbl. paprika
1 tsp. garam masala
(spice mixture that can include cinnamon, cloves, cumin, pepper, etc. See
Indian cookbook)
1 tsp. cumin seeds
2 cloves garlic, sliced

1) Squeeze 1/2 the juice from each lime. Mix the lime pieces with 1 tsp. of
salt and put them in a jar with a tight lid. Leave in a sunny window for
4 days. (I recommend adding something between the jar and it's lid because
the salt tries to rust the lid. A piece of plastic or fabric would probably
work.) Rotate the jar occassionally (daily) to keep everything mixed up.
Save the extra lime juice for another purpose.

2) Add the remaining 1 tsp. salt and mix and let the limes pickle in the
sunny window for 1-2 months. turn the jar around to mix everything up every
couple of days.

3) Heat the oil, add ginger and stir fry until the ginger is lightly browned.
Add vingar, limes and the juice from the lime jar. Mix and cook until the
vinegar evaporated (2-4 minutes or so). Add the paprika, garam masala, cumin
and garlic. Stir Fry from about 3 more minutes.

4) Place in a clean jar and cover with a tight lid. Can store on the shelf
or will keep indefinitely in the refridgerator.

5) Serve with a Burmese or Indian meal.
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>From the net a while back - I haven't tried this one.

John Trinterud

- --
- ---- ----
jrt "More miracles happen in handicapped
{backbones}!pacbell!pbhyf!jrt parking spaces than in
John Trinterud - Pacific [*] Bell all the churches of Christendom"



Recipe 3

India's Spice 'n Flavor
PICKLE MASALA
Spice 'N Flavor Pickle Masala is carefully blended to give your pickles
authentic flavor. These delicious pickles, made right in your own home, will
contain less oil and salt than bottled pickles. In India, seasonal fruits
and vegetables (mangoes, limes, lemons, gooseberries, pineapples, carrots,
eggplants and onions) as well as garlic and fresh ginger are pickled in a
blend of spices, aromatic herbs, salt and vinegar.
HOT LIME PICKLE




HOT LIME PICKLE
Recipe :
serves 12 - 16
12 limes
4 cups boiling-hot water
3 Tbsp. Spice 'N Flavor Pickle Masala
1/2 cup distilled or cider vinegar
3 Tbsp. vegetable or corn oil
3 Tbsp. julienne ginger
3 Tbsp. julienne garlic
2 fresh green cayenne or serrano chilies, quartered (optional)
2 tsp. salt
DIRECTIONS :
Immerse limes in hot water 5 mins. to soften skins and reduce bitterness.
Drain limes, wipe dry and cut into quarters saving the juice.
In a small bowl mix together Spice 'N Flavor Pickle Masala and vinegar and
set aside.
In a medium pan (non-stick, stainless steel is ideal), heat oil over
moderate heat and saut ginger, garlic, chilies and salt, stirring 2 mins.
Add spice paste and saut stirring, 1 min.
Remove pan from heat and add lime quarters (with the juice), mixing well.
Add salt to taste and cool pickle to room temperature.
When cool, transfer pickle to sterilized jars and seal. Let pickle stand 2
to 3 weeks, sealed and at room temperature, to allow flavors to develop.
Mix pickle well and serve with a clean dry utensil (moisture will cause
pickle to spoil). Refrigerate after opening. (Pickle keeps, refrigerated, 6
months.)
Serve with rice (steamed or pilaf) and as an accompaniment to many Indian
dishes.
CHEF'S TIP :
Before saut eing ginger, garlic, chilies and salt in step 3, to hot oil add
1/2 tsp. each of black mustard seeds, fennel seeds (optional) and fenugreek
seeds and saut , covered, until popping sound stops.
For a fruity pickle add 3 Tbsp. raisins or other dried fruits when mixing in
lime in step 4.
For hotter pickles increase the number of green chilies.
When pickling green mangoes, garlic, ginger root, carrots, beets, green
papaya or pineapples, mix them raw into the pickling mixture in step 4 or
saut alone with other ingredients in step 3.
Before pickling karela (bitter gourd) slice thin, fry the slices until
tender, and drain on paper towels.
To make a sweet and hot pickle add 2 Tbsp. sugar (brown if available) to
pickle in step 4.
Try using mustard or sesame oil for unique taste.
* Do not use aluminum utensils for making pickles as the acids may react with
the metal and alter the taste.
Ingredients : (in powder form) Spices (including red chili, turmeric, ginger,
asafetida, mustard seeds and fenugreek seeds), dried green mangoes.

Regards,



Georgena Law