SC - pickled limes

[pat fee]

Are there any period recipes for these?

  Ldy Katherine  McGuire


>From: "Ron Rispoli" <rispoli at gte.net>
>Reply-To: sca-cooks at ansteorra.org
>To: <sca-cooks at ansteorra.org>
>Subject: Re: SC - pickled limes
>Date: Tue, 22 Aug 2000 10:23:04 -0400
>
>
>-----Original Message-----
>From: KallipygosRed at aol.com
>
>
> >        I have a quest for your food list.  I'm looking for a recipe for
> >pickled limes
>
>  I haven't tried this yet, so let me know how it goes.
>I assumed this is how the British navy kept limes for the sailors.
>
>PICKLED LIMES from the gourmet cookbook (c) 1950
>
>Select fully mature limes, just before they turn yellow.  Scrape them
>throughly and rinse.  Pack the fruit, without crushing, in all-glass
>containers to within 1 inch of the top and place a weight on top of the
>limes to prevent the fruit from rising in the pickling solution.  At no 
>time
>should the limes be exposed above the solution.
>Completely fill the jars with a brine of 3 tablespoons salt in 1 quart
>water.  Adjust the rubber bands and tops on the jars, using only glass 
>tops,
>and partially seal.  As fermentation takes place and the liquid recedes, 
>add
>more brine, keeping the jars full so that there will be no air space.  The
>limes should be cured in 6 to 8 weeks.  Seal the jars completely and store.
>The pickled limes may not retain their original color and may turn quite
>brown, but this does not affect their edibility.  Kumquats and calamondins
>may be pickled in the same way.
>
>
>
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