Some Notes on Salting and Pickling Lemons and Limes
When pickling lemons and limes, it is important to have the correct temperature and salt-to-water ratio to encourage the growth of valuable pickling bacteria and discourage those that cause spoilage. The fruit should be mixed with a brine solution of approx. 1:10 ratio (1 cup salt to 10 cups of water).
Fill a crock or similar ceramic or glass container with halved limes and pour in sufficient brine to cover. Place a plate on top to submerge the limes totally in the brine. Set aside in an area with a moderate temperature for 8 weeks to pickle.
Do not worry if mould forms on the top.
After 8 weeks, transfer to sterilised jars and store in the fridge. The end result will be a delicious, wholesome salt-and-natural-acid pickle.
Spices can also be added, or the lemons and limes can be pickled in their own juices, Indian style, as an alternative.
browse some Lemons and Limes recipes
- Lemon or Lime Rasam. Sweet, Sour, Hot, Delicious.
- Masala Lemon or Lime Rice (Masala Elumichai Sadham)
- Tahina Tarator (Tahini Spread)
- On Lemons and Limes (Nimbu) in Indian Recipes
- Sesame-Lemon Bread from Moosewood