50 - 50 Sweet Lime Pickle Recipe (2024)

FAQs

How long does lime pickle last? ›

Take the mixture off the heat and let cool slightly. Spoon lime pickle into small, sterilized jars. Seal the jars and let the mixture sit in the refrigerator at least overnight, or up to 4 days before serving. If properly sealed and sterilized, lime pickle can last in the fridge for several months, if not longer.

I add 1/4 teaspoon of lime per quart.

Lime pickle is not just a condiment; it's a flavourful and nutritious addition to your diet that can offer a tangy twist to your wellness journey. From boosting your immune system to aiding digestion and supporting weight management, the health benefits of lime pickle are indeed impressive.

Pickling lime is sometimes used during the pickling process to give pickles an extra crunch. It's a form of food-grade calcium hydroxide. Traditional canning recipes usually suggest soaking freshly sliced cucumbers or other vegetables in pickling lime for 10 to 24 hours before canning them.

Doctors tended to disapprove of the limes, too; in 1869 a Boston physician wrote that pickled limes were among the “unnatural and abominable” substances consumed by children with nutritional deficiencies.” Parents, however, seemed generally content for children to indulge themselves in the pickled-lime habit.

Lemon pickle cannot be stored in aluminium utensils because lemon pickle contains acids, which can react with aluminium (metal) liberating hydrogen gas. This can lead to the spoiling of the pickle.

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).

In a clean crock, container or bucket mix your lime solution using a ratio of 1 ounce (by weight) pickling lime to 1 quart of water.

If good quality ingredients are used and up-to-date methods are followed, firming agents are not needed. Alum has little crispness affect on quick-process pickles. Alum will increase firmness of fermented pickles when used at levels up to ¼ teaspoon per pint, but greater amounts will decrease firmness.

Yes, it's OK to eat pickles every day if you stick to the recommended serving size and the pickles aren't pushing you over the limit for your daily recommended sodium intake, the experts say. "Most pickle lovers will dip into the jar more than once, which will definitely rack up the sodium.

Can diabetics eat lime pickle? ›

Are pickles OK for people with diabetes? A person living with type 2 diabetes can eat pickles as a snack or as part of their meal. There are some exceptions to this rule, and people must still eat them in moderation.

“The pickles that are beneficial for your gut health are the fermented ones, made by brining them in salt rather than vinegar,” says Dr. Oppezzo. “While vinegar pickling is a common method, true fermentation in brine enriches them with beneficial probiotics for your gut.

Using too much alum will actually decrease firmness. Food Grade Lime – Lime or calcium hydroxide has been used for years for pickle crispness as it improves pickle firmness when cucumbers are soaked in a lime solution for 12 to 24 hrs prior to pickling.

Wages® Pickling Lime and water in a large non-reactive food grade container. Do not use aluminum. Cover and soak cucumbers for 12 to 24 hours in lime water, stirring occasionally. Rinse thoroughly 3 times in cool water.

Storage info

Check best base for before date, store in a cool dry place. Once open keep refrigerated and use within three months. Looking for something similar to go with our Original Lime Pickle?

The only thing bad that could happen is slow penetration of carbon dioxide making calcium carbonate. That may make it a little less poent, but otherwise isn't a concern. I used the same container of quicklime (the dehydrated version of lime) for years.

Using a metal spoon, push the limes down into the jar so that they are covered by the spicy oil – you might need to add a little extra oil. Seal the jar and leave the pickle for 3-4 days before tasting. It will keep for 3 months at room temperature.

"As long as the pickles are kept cold, they can last upwards of 75 days unopened in the fridge," Andre shares. Once opened, any pickles should be stored in the fridge, submerged in brine, to maintain freshness for at least up to three months, according to the USDA.