Ingredients and Weight:
- 2 pounds limes, cut into quarters
- 1 tablespoon salt
- 1 cup white vinegar
- 1 cup water
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground red chili pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 cup vegetable oil
- 1 tablespoon mustard seeds
- 1 teaspoon fennel seeds
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- In a large bowl, combine the limes, salt, vinegar, water, turmeric, red chili pepper, coriander, and cumin. Stir to combine, then cover and let sit for at least 4 hours, or overnight.
- Drain the limes in a colander and rinse with cold water.
- Heat the vegetable oil in a large skillet over medium heat. Add the mustard seeds and fennel seeds and cook, stirring constantly, until the mustard seeds begin to pop, about 2 minutes.
- Add the lime quarters and cook, stirring occasionally, until the limes are softened and slightly browned, about 5 minutes.
- Serve the lime pickles immediately or store in a jar in the refrigerator for up to 2 weeks.
Nutritional Information:
Per serving (1/4 cup):
- Calories: 50
- Fat: 3 grams
- Carbohydrates: 10 grams
- Protein: 1 gram
Dish Characteristics:
- Tart and tangy
- Refreshing and flavorful
- Perfect for adding a kick to any dish
User Comments:
- "These lime pickles are amazing! They're so flavorful and tangy, and they add a great kick to any dish." - John
- "I love these pickles! They're the perfect addition to my tacos and burritos." - Mary
- "These are the best lime pickles I've ever had! They're so easy to make and they taste so good." - David
Special Precautions and Tips:
- Be sure to wear gloves when handling the chili peppers, as they can irritate your skin.
- If you don't have any white vinegar, you can use distilled vinegar instead.
- You can adjust the amount of chili pepper to your taste preferences.
- These pickles are best enjoyed after they have had a chance to sit for a few hours or overnight, so that the flavors can meld together.
