SC - pickled limes
pat fee
lcatherinemc at hotmail.com
Tue Aug 22 10:57:51 PDT 2000
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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