Lime And Mustard Pickle Recipe
Ingredients
24 limes
1 1/2 cups salt
1 cup white vinegar
2 cups oil.
2 teaspoons dried ground chili peppers
1/4 cup mustard seed
2 teaspoons ground cumin
8 garlic cloves
4 slices ginger root or 3 teaspoons powdered ginger
Directions
Wash and dry the limes (if unavailable, lemons may be used).
In a wide-mouthed 2-quart jar, sprinkle some salt to a depth of 1/2-inch.
Arrange alternate layers of limes and salt.
Close jar and keep in a cool place for 1 month.
Remove limes and wash jar.
Cut the limes in 4 sections, almost to the bottom, but leave connected.
Return to jar.
Combine the vinegar, oil, chili peppers, mustard seed, cumin, garlic, and ginger; pour over the limes.
Cover and let pickle for 2 weeks.
Chill and serve.
In a wide-mouthed 2-quart jar, sprinkle some salt to a depth of 1/2-inch.
Arrange alternate layers of limes and salt.
Close jar and keep in a cool place for 1 month.
Remove limes and wash jar.
Cut the limes in 4 sections, almost to the bottom, but leave connected.
Return to jar.
Combine the vinegar, oil, chili peppers, mustard seed, cumin, garlic, and ginger; pour over the limes.
Cover and let pickle for 2 weeks.
Chill and serve.
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