LIME PICKLES
They go really will with ham. Can't keep them on the shelf. They are worth the wait.
Provided by ED
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT11h25m
Yield 100
Number Of Ingredients 10
Steps:
- Mix 2 gallons water and pickling lime together in a large bowl; add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water.
- Fill a large bowl with ice water and soak cucumbers for 3 hours; drain.
- Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers; let sit, 8 hours to overnight.
- Bring cucumber mixture to a boil; remove pot from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 17.2 g, Fiber 0.2 g, Protein 0.2 g, Sodium 26.2 mg, Sugar 16.5 g
LIME PICKLE RECIPE
Steps:
- Using a fork, stab about 20 holes in each lime, then cut each into 8 to 10 wedges. Place in a mixing bowl and add the garlic, ginger, salt and chilli powder
- Mix well with your hands, coating the limes and pressing down on them to release a lot of juice.
- Transfer the limes to a steamer, leaving the juice in the bowl, and steam for about 15 minutes until quite soft.
- Transfer the limes to a sterile glass jar and pour in the juices from the mixing bowl. Stir well.
- Cover tightly and set in the sun for two days or in a warm place like a kitchen window if the sun isn't cooperating. Stir every 10 to 12 hours to keep the limes coated with the juices.
- After two days, heat the oil for the tempering in a large frying pan over high heat. When visibly hot, stir in the mustard seeds. They will begin to crackle. When they do, stir in the cumin seeds and asafoetida and infuse for another 30 seconds.
- Allow to cools some and then pour this over the limes in the jar. Place back in a sunny spot, tightly covered for another two days.
- You can eat it immediately but the lime pickle will get even better if you allow it to sit in the fridge for another week before serving.
Nutrition Facts : Calories 19 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1187 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SAUTéED KALE WITH LIME PICKLE
This is not your usual garlic-and- oil sauté: Lime pickle brings a spicy and pungent kick.
Provided by Alison Roman
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat ghee in a large skillet over medium-high heat. Add shallot and cook, stirring often, until beginning to brown, about 4 minutes. Working in batches, add kale, tossing and letting it cook down slightly before adding another handful or two, and adding a splash of water if pan looks dry. Add lime pickle and cook, tossing often, until kale is wilted and tender, 5-8 minutes; season with salt and pepper.
SAUTEED SKATE WITH SUMMER TOMATOES AND BASIL
Provided by Elaine Louie
Categories dinner, quick, main course
Time 20m
Yield 2 generous servings
Number Of Ingredients 9
Steps:
- Thoroughly dry skate fillets with paper towels, and season to taste with salt and pepper. Spread flour in a large, shallow dish. Dredge fillets in flour, pat off excess, and set aside.
- Place a large non-stick skillet over high heat, and add the olive oil. When oil is hot, add skate wings so that they lie flat, in a single layer. Brown until the under side is lightly golden, about two minutes. Use a wide spatula to turn the fillets, and saute until surface is golden and flesh is opaque, about two minutes more. Transfer fillets to heated dinner plates, and keep warm.
- Return skillet to medium heat, and add the butter, stirring with a wooden spoon. As soon as the butter turns a medium nut-brown, stir in the lemon juice. Add tomatoes, and warm briefly - about 5 to 10 seconds for very ripe tomatoes, 15 to 30 seconds for firm tomatoes. Remove pan from heat, add 4 or 5 drops of Tabasco sauce, and salt and pepper to taste.
- To serve, spoon tomatoes over skate. Tear basil leaves into bite-sized pieces, and scatter over tomatoes. Serve immediately.
SWISS CHARD WITH INDIAN LIME PICKLE
Categories Citrus Vegetable Side Sauté Low Fat Vegetarian Chard Self Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 8
Steps:
- In a blender, combine lime pickle, lemon juice, and oil and puree until smooth, adding water as necessary to create a liquid. Set aside. Bring a medium pot of water to a boil and add 1 tbsp salt. Prepare an ice bath (a large bowl of ice water with 1 tbsp salt). Add chard to the pot and boil until bright green and very tender (9 to 12 minutes). Drain chard in a colander, submerge briefly in the ice bath to stop cooking, drain again in colander and squeeze to release most of the water. Set aside. Heat butter in a large sauté pan on medium heat. When butter is melted, add shallot, sprinkle with a pinch of salt and pepper, cover, reduce heat to low and sauté until shallot is translucent, about 4 minutes. Remove from heat. Add chard, lime-pickle puree, lemon zest, and salt and pepper to taste. Mix vigorously. Serve warm.
SKATE WITH SAUTEED SPINACH AND FRIED POTATOES
Provided by Elaine Louie
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place potatoes in cold water, and set aside. Place a large saute pan over medium-high heat, and add oil. Drain potatoes, dry thoroughly on paper towels and add a single cube to the oil. If oil is hot enough for the cube to begin sizzling immediately, add the rest of the potatoes. Saute until barely golden, about 1 1/2 minutes. Transfer to a plate lined with paper towels, and set aside. Reserve the pan with the oil.
- Remove stems and wilted leaves from spinach, wash thoroughly and drain well. In a large saute pan over medium heat, melt the butter (not the clarified butter), add the spinach and toss until wilted. Season to taste with salt and pepper. Drain well, return to pan and keep warm.
- Return pan of oil to medium-high heat. When oil is hot, return potatoes to pan, and fry until golden brown and crispy. Drain on paper towels, and salt to taste.
- In a wide, shallow bowl, combine skate wings and milk, and soak for 15 minutes. In a large mixing bowl, combine flour and cracker meal. Remove wings from the milk, and season both sides with salt and pepper to taste. Dredge the wings in the flour mixture, pat off excess and set aside on a plate. In a large saute pan over medium-high heat, heat clarified butter until sizzling. Add skate wings with the smoother sides down, and fry until golden brown, about 2 minutes. Turn the wings, and fry an additional 2 minutes.
- To serve, mound spinach at the top of each plate. Place skate like an inverted fan beneath spinach. Sprinkle potatoes over spinach, and sliced chives over skate wing. Garnish plate with lemon wedges and parsley sprigs, and serve immediately.
More about "sauteed skate with indian lime pickle recipes"
INDIAN-STYLE SALTED LIME PICKLE - IQS RECIPES
From recipes.28bysamwood.com
SOUTH INDIAN LEMON PICKLE RECIPE BY NIRU GUPTA
From food.ndtv.com
INDIAN-STYLE SALTED LIME PICKLE RECIPE : SBS FOOD
From sbs.com.au
THIS INDIAN LIME PICKLE RECIPE MAKES YOUR MICROBIOTA …
From slowburningpassion.com
10 BEST SWEET LIME PICKLES RECIPES | YUMMLY
From yummly.com
LEMON PICKLE RECIPE (4 INGREDIENTS) - DASSANA'S VEG …
From vegrecipesofindia.com
LEMON PICKLE RECIPE (INDIAN LIME PICKLE) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
EASY TASTY LIME PICKLE - INDIAN RECIPE - RECIPES 'R' …
From recipesaresimple.com
10 BEST SKATE WING RECIPES | YUMMLY
From yummly.com
SAUTéED KALE WITH LIME PICKLE RECIPE | BON APPéTIT
From bonappetit.com
4/5 (19)Estimated Reading Time 50 secsServings 4
- Heat ghee in a large skillet over medium-high heat. Add shallot and cook, stirring often, until beginning to brown, about 4 minutes. Working in batches, add kale, tossing and letting it cook down slightly before adding another handful or two, and adding a splash of water if pan looks dry. Add lime pickle and cook, tossing often, until kale is wilted and tender, 5–8 minutes; season with salt and pepper.
SAUTéED KALE WITH LIME PICKLE RECIPE | KEEPRECIPES: YOUR UNIVERSAL ...
From keeprecipes.com
MAKING GRANDMA'S LIME PICKLES - LIFE IN LAPE HAVEN
From lifeinlapehaven.com
SAUTEED KALE WITH LIME PICKLE | RECIPES, FOOD, HEALTHY COOKING
From pinterest.com
LIME PICKLES | INDIAN RECIPES | WORLD'S FAVORITE RECIPES
From youtube.com
INDIAN-STYLE PICKLED LIMES - HONEST COOKING - RECIPES
From honestcooking.com
LIME PICKLE RECIPE - THE CHILLI KING
From thechilliking.com
INDIAN LIME PICKLE RECIPE - PENNY BENJAMIN
From pennybenjamin.com.au
NARANGA ACHAR - KERALA LIME PICKLE - RECIPES ARE SIMPLE
From recipesaresimple.com
INDIAN LIME PICKLE - ZESTY, SPICY, VEGAN RAW LIME PICKLE.
From healthy-indian.com
WHY WE LOVE LIME PICKLE—IT'S HOT, SOUR, SALTY, SASSY - BON APPéTIT
From bonappetit.com
SAUTéED KALE WITH LIME PICKLE | SAUTEED KALE, KALE RECIPES, SAUTEED …
From pinterest.ca
INDIAN LIME PICKLE RECIPE - INDIANSPICE
From indianspice.co.za
NORTH INDIAN LIME PICKLE - GIRL COOKS WORLD
From girlcooksworld.com
INDIAN LIME PICKLE – THE URBAN NANNA
From theurbannanna.com
PAN SAUTEED SKATE WING - EDIBLE CAPE COD
From ediblecapecod.ediblecommunities.com
NO-OIL LIME PICKLE RECIPE – EASY INDIAN PICKLE (ONAM SADYA RECIPES)
From cookingandme.com
INDIAN STYLE LIME PICKLE - YOUTUBE
From youtube.com
INDIAN LIME PICKLE | RECIPE | LIME RECIPES, LIME PICKLES, PICKLING …
From pinterest.com.au
LIME PICKLE RECIPE | EASY SAMBAL MADE IN MINUTES - BERRYCHIK
From berrychik.com
NIMBU KA ACHAAR (LIME PICKLE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
SALTED LIMES WITH GINGER AND GREEN CHILLIES: A SIMPLE INDIAN STYLE …
From mydiversekitchen.com
LIME PICKLE RECIPE: HOW TO MAKE LIME PICKLE RECIPE - THE TIMES …
From recipes.timesofindia.com
INDIAN LIME PICKLES (NIMBU KA ACHAAR) | SAVEUR
From saveur.com
SAUTéED KALE WITH LIME PICKLE - GLUTEN FREE RECIPES
From fooddiez.com
DISCOVER WHAT’S IN A SPICY HOMEMADE LIME PICKLE FROM GOA, KERALA, …
From essenceofyum.com
WHOLE FRUIT COOKING: INDIAN LEMON/LIME PICKLES FROM LEFTOVER RINDS
From thecookscook.com
SAUTEED SKATE WITH INDIAN LIME PICKLE – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love