1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. Hi Guest, welcome to the TES Community!

    Connect with like-minded professionals and have your say on the issues that matter to you.

    Don't forget to look at the how to guide.

    Dismiss Notice
  3. The Teacher Q&A will be closing soon.

    If you have any information that you would like to keep or refer to in the future please can you copy and paste the information to a format suitable for you to save or take screen shots of the questions and responses you are interested in.

    Don’t forget you can still use the rest of the forums on theTes Community to post questions and get the advice, help and support you require from your peers for all your teaching needs.

    Dismiss Notice

Lime Pickle and things you can do with lemon leftovers

Discussion in 'Cookery' started by modelmaker, Jun 15, 2011.

  1. modelmaker

    modelmaker Occasional commenter

    I'm rather partial to lime pickle and as I have limes and time on my hands I thought I'd make some. I could search the Internet and find a recipe easily enough, I'm sure, but as we have some specialists in Indian food on here I thought I'd ask here first if anyone has a good recipe.
    By the way, could you get an acceptable alternative using lemons?
    I get through more lemons than I do limes. It seems such a shame to throw them away once I've squeezed the juice out of them. Often I'll take off the zest before I cut them and squeeze them to do something with. Maybe to use in a gremolata or a dessert, sometimes I'll just chuck the wasted lemon halves in a pan of water to make some sort of lemon stock.
    There's probably 1001 things you could do with citrous fruit waste we never consider. I think it's probably an under-used resource. Lots of flavour on the outside, and all too often thrown in the bin.
  2. Si N. Tiffick

    Si N. Tiffick Occasional commenter

    NB my nana says to leave it in the sun- but the sun in Scotland is not the same as in Goa, so I leave it ona sunny windowsill and hope for the best!
    6 limes, quarteres and seeded as best as possible
    1 tsp black peppercorns
    4 black cardamom pods
    2 tsp whole cumin seeds
    a couple of inches of cinnamon, broken up
    12 cloves
    6 tsp salt
    6 tbs lime juice

    Grind the spices as finely as possible (I use a coffee mill just for spices). Add salt and mix.
    Cover the limes with the spices, pressing the spice into the limes. Put them into a large jar, cut sides up and leave for a day in the sun (my kitchen windowsill is south facing and serves this purpose well). Next day, add the lime juice, cover and shake well. Leave in the sun again, shaking 3-4 times a day for a month or so. It improves with age.

    Another recipe I have is the hot, fiery kind that my aunts prefer- I thik it is an old Madhur Jaffrey one, though it may have become a bit bastardised over the years:

    6 limes, quartered
    6 hot green chillis- I use finger chillis, pierced
    3 thumbs of ginger, peeled and sliced finely
    20 cloves of garlic, peeled and chopped roughly
    6 tsp salt
    400g sugar
    500ml white vinegar

    Layer the ingredients except sugar and vinegar into a big jar- limes, thengarlic, ginger, a chilli, then sprinkle with salt, then repeat until everything is in.
    Heat the sugar and vinegar until it begins to boil, then turn to a simmer until you ahve a lght syrup (about 10- 15 mins). Leave until lukewarm, then pour into jar and put on the lid. Leave in the sun for a month, shaking regularly. Then store indoors for another month or so. It improves with age.
  3. henriette

    henriette New commenter

    you can pack the emptied halves in salt to make preserved lemons - it is best with whole fruits, but the left over shells are good, too.
  4. if you've just got the lemon skins and you need something a bit quicker, then a shortcut to preserving them in salt, and when you don't actually want the body, is to simmer the skins in salt water (i also add a cinnamon stick, a clove and a couple of bay leaves) approx 20min, until they are soft, great for Moroccan lemon chicken.

Share This Page