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Punjabi Recipes
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Hot Lime Pickle
Hot Lime Pickle
Ingredients
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
Method
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 saute
ginger, garlic, chilies and salt, stirring 2 mins. Add spice paste
and saute 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.)
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