tag:blogger.com,1999:blog-5156654.post115455287934570453..comments2011-10-17T23:44:43.807-06:00Manisha Pandithttps://profiles.google.com/109439220446024348061noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-5156654.post-51401286138442187172011-10-17T23:44:43.807-06:002011-10-17T23:44:43.807-06:00Hi! Thanks a lot for your very simple and really tasty pickle recipe!I made it last year and the whole bottle of 1 kg of pickle was consumed before one could say &quot;Jack Robinson&quot;.This year i&#39;m making 2kg pickle to be on the safe side!!!!!!chichttp://www.blogger.com/profile/15295079100861398162noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-11964647898084814272011-09-08T09:58:13.987-06:002011-09-08T09:58:13.987-06:00I made this pickle in the slow cooker, with a few modifications because we can&#39;t get fresh chilis here, so I had to use dried. I cooked it for about 6 hrs on Low, part of the time covered (because my husband panics whenever I use the slowcooker)and part uncovered, to evaporate the steam that forms when it&#39;s covered. I thought it wouldn&#39;t really work in the slowcooker, but after it cooled and spent 48 hrs in the fridge, I tasted it and compared with some commercially-made lime pickle I had left...and this is better! It will be even better next summer, when I can make it properly, in the sun.anna in spainhttp://www.blogger.com/profile/09663381848189392618noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-36536115231708240962011-05-22T23:13:30.360-06:002011-05-22T23:13:30.360-06:00I&#39;m so excited to try this recipe! I&#39;m in Colorado too and look forward to trying many of your creations. <br /><br />RekhaRekhahttp://www.blogger.com/profile/06620048059519696265noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-55220311384514357722011-02-05T23:02:52.822-07:002011-02-05T23:02:52.822-07:00my friend&#39;s mom makes this lemon pickle and she wont tell me how she made it... maybe because its too complicated but it looks like your lime pickle and it has this leaves with it as well like curry leaves i guess....not sure if it has ginger since I cant really taste the ginger. have you ever had it? If you did do you mind telling me the recipe.rix93008http://openid.aol.com/rix93008noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-50075074731515290282010-11-10T08:05:49.632-07:002010-11-10T08:05:49.632-07:00Hi I am a blogger from India and blogging is my passion. I am here to know procedure for preparation of Indian lime pickle. <br />Good blog. <br />Thankspdkamathhttp://www.blogger.com/profile/01768745613592753126noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-33454146087625030332010-08-13T09:08:19.123-06:002010-08-13T09:08:19.123-06:00Thanks a million!<br /><br />I don&#39;t know what key limes look like but these Mexican limes are usually the size of a quarter (except spherically shaped of course) but right now they&#39;re bigger - about the size of a walnut shell.<br /><br />I was so excited by the recipe that I went ahead and started the Lemon Pickle recipe and the Lime Pickle recipe (using regular limes). <br /><br />The UV radiation levels have been 10-12 this week with temps around 110 F, and they seem to be zooming along. <br /><br />I&#39;m using my neighbor&#39;s sunny patio and we&#39;ve both been happily discussing the changes we&#39;ve seen every day this week. What fun!DesertNails8http://www.blogger.com/profile/02931363327562674214noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-90750885264844133312010-08-12T14:31:37.900-06:002010-08-12T14:31:37.900-06:00<b>DesertNails</b><i> 20 for $1! I envy you! Are these Mexican limes a little bigger than key limes then? They sound like they might be the size of Indian lemons. I&#39;d say use about 10-12.<br /><br />Based on what has been said about this pickle on fermentation groups, the sugar is to feed the naturally occurring bacteria, especially as the final result is not sweet at all. I&#39;d suggest that you stay with the initial proportions in my recipe and adjust it for sugar by the time it is almost ready, but only if you want the pickle to be sweet. This is not a sweet pickle. It is sour and spicy.</i>Manishahttp://www.blogger.com/profile/13397829480472038159noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-72077892445347322472010-08-06T14:59:04.500-06:002010-08-06T14:59:04.500-06:00Might you happen to know if I make this recipe using mexican limes, should I use extra sugar because the limes are extra sour?DesertNails8http://www.blogger.com/profile/02931363327562674214noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-19739278919684268062010-08-06T14:46:58.214-06:002010-08-06T14:46:58.214-06:00I&#39;m just thrilled I found this blog! I will be making both the lemon pickle and lime pickle. At the store I have seen small mexican limes 20 for $1 here (about the size of a walnut shell) that are now plump and in season. Would it be possible for you to estimate how many cups of cut up limes are used in your recipe? Being in an apt. without sun, I&#39;ll be placing these in the car. (I live in the Sonoran Desert - it&#39;s hot and sunny here.) Thanks!!DesertNails8http://www.blogger.com/profile/02931363327562674214noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-13681692547891658792009-08-31T07:01:49.555-06:002009-08-31T07:01:49.555-06:00You make me feel like going to the market right away &amp; making this Manisha!It rocks...&amp; I have to make it soon. Has all my fave flavours. Wondering if I can wait two months though...YUM!! My mouth&#39;s watering!Deeba @Passionate About Bakinghttp://www.blogger.com/profile/05527333008494519621noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-73557759364497727322009-08-13T10:00:37.114-06:002009-08-13T10:00:37.114-06:00Hi,<br /><br />I have published the recipe here. Have a look when time permits.<br />http://nsushma.blogspot.com/2009/08/lime-pickle.html<br />The pickle tastes great, thanks for the recipe.Sushhttp://www.blogger.com/profile/16926588321017386519noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-49439826389258951752009-08-12T22:11:20.220-06:002009-08-12T22:11:20.220-06:00Thanks a lot for this wonderful pickle. Though my granny used to prepare this, I dinot have any clue about the things that went into making them. I prepared this pickle &amp; it took almost three months to get the softness. I replaced limes with lemon once &amp; it was done in 20days. I am going to make this again soon. I am planning to post this in my blog too :)Sushhttp://www.blogger.com/profile/16926588321017386519noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-4366664835335970042009-06-19T09:10:52.624-06:002009-06-19T09:10:52.624-06:00Tina, in my comment above I talked about fermenting. I wish to retract that statement after much delving this past year into pickle-making: already-sour things (like limes, mangoes, amla, etc.) are usually NOT fermented; they are salt-cured. For nimbu/key limes (Citrus aurantiifolia), recipes should use (as a minimum) 4 teaspoons of salt per cut-up cup, or about 6 nimbu if you leave them whole. Use 6 teaspoons of salt per cup of juice. <br />So, Tina... perhaps you used the larger, Persian limes (Citrus x latifolia)? For these, 5t of salt per cut-up cup is needed (2 or 3 of these will make a cup&#39;s worth), as they are juicier. So...you could compare this amount of salt with what your recipe used and adjust it by adding more to stop the fermentation. The bacteria which caused the fermentation are not poisonous (as long as there WAS some salt in the mix), and can be safely halted by adding more salt, but... (!) if you have a pale discoloration on the top of the jars I&#39;d toss it... email me if you need more info or want me to check out your recipe: labaloo(at)yahoo(dot)com. Hope this helps...I&#39;ve been there! :-)Pelicanohttp://www.blogger.com/profile/00858951498917328458noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-82507366417231994252009-06-09T00:13:08.099-06:002009-06-09T00:13:08.099-06:00Hi Manisha,<br />I wondered if you could help me I followed a recipe for lime pickle from an Indian cook book. put the pickle in the sun for 4days(Spain)then put in cool larder for 1month now it is fermenting and squeezing out of the kilner jars(a feat in itself!)I now don&#39;t know if it is safe to use, any ideas?<br />I will be making your recipe for lime pickle today,but don&#39;t want to waste what I have already done.<br />Thank you,Tinatinahttp://www.blogger.com/profile/13251951527367004474noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-64592660623997069012009-03-02T22:33:00.000-07:002009-03-02T22:33:00.000-07:00Hi Manisha<BR/><BR/>I made both of your pickels Lemon and Lime, giner , chilli pickle...both pickels taste awesome, I live in Canberra city in Ausland..which gets very hot during summer...so I think I saw your recipe on time .... I hae made Lemon pickle twice so far. <BR/><BR/>Thanks for sharing...<BR/><BR/>Cheers<BR/><BR/>RupsanaRupshttp://www.blogger.com/profile/15573475923661804323noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-73112258334254357232009-01-13T16:22:00.000-07:002009-01-13T16:22:00.000-07:00I just started my 2nd batch of lime pickle, this time with key limes &amp; chili powder. The first batch was terrific, just not quite spicy enough. I think the fermentation process must break down capsaicin somewhat, as those Thai chilis were hot as the hinges on the door to hell when fresh. After pickling, they weren&#39;t any hotter than the lime pieces...<BR/><BR/>I tried blood oranges too, using the lemon pickle recipe. The peel was WAY too bitter. As I was throwing it out, I realized that the, um, goo was not intolerably bitter, so I saved that &amp; threw the peel away.<BR/><BR/>So, what do I have left over? Is there a name for it? I&#39;m afraid my Hindi only goes as far as the really bad words I learned reading &quot;Sacred Games&quot;...zbdbhttp://www.blogger.com/profile/02914864501411987457noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-79378067920477816772008-10-17T17:30:00.000-06:002008-10-17T17:30:00.000-06:00I spoke too soon. Even though the peels had softened, it needed just a touch more time to come together. If it doesn't taste quite right, leave it alone until its delicious!Mintihttp://www.blogger.com/profile/12089397499074523719noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-22098556475592246282008-10-07T13:07:00.000-06:002008-10-07T13:07:00.000-06:00Hi Manisha,<BR/><BR/>I wanted to report that I made this pickle - and it turned out better than all my other attempts at lime pickle so far. <BR/><BR/>I didn't have much sunshine in the northeast when I made it in September, but I was able to cook it inside my car, which still got hot enough in the sun to cook the pickle. After one too many gloomy days, I put the bottle in my slow cooker on low. It seems to have worked, although I don't have as much syrup as you have - my pickle is nearly dry. Tastewise, it's not bitter like my other attempts - there's just the right amount of sugar to balance it out, and its not sweet - so I like that.Mintihttp://www.blogger.com/profile/12089397499074523719noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-8270240320259957262008-08-28T05:44:00.000-06:002008-08-28T05:44:00.000-06:00hi manisha .... found ur blog while searhing for a lime pickle recipe .. urs looking so good , I sure will make it , but there is one confusion ... that which limes should be used to make a pickle , i mean key lime or any other variety , from where do u buy ur limes , once i made lime pickle and it was a disaster , it turned out to be toooooooo bitter :( hope u could help .. thnxgulhttp://www.blogger.com/profile/12798856577911521293noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-25378288600280181212008-08-17T17:50:00.000-06:002008-08-17T17:50:00.000-06:00Hi Manisha,<BR/><BR/>This summer I've made both the no-oil lemon and no-oil lime pickle this summer. The lime pickle just became ready last week and it is delicious! It is the lime-pickle I have been wanting to make for years! The lemon pickle should be ready soon, and I can't wait!<BR/><BR/>thanks for the recipes!tigresscanjamhttp://www.blogger.com/profile/06686637489031045682noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-4978375594928631832008-05-27T00:09:00.000-06:002008-05-27T00:09:00.000-06:00This is a nice touch! <BR/>I actually just use all the lemon pieces left after the juice is squeezed out. I add green chillies and ginger juliennes and lemon juice and lots of salt and leave it in the sun. Never gets wasted! When it is soft my hubby takes out a bit and adds lots of finely chopped green chillies and squishes it well with his fingers- then you can even mix it with left over onion chutney.Gita Madhuhttp://www.blogger.com/profile/06960533915525531557noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-2080674069495360832008-04-28T14:53:00.000-06:002008-04-28T14:53:00.000-06:00Dear Manisha:<BR/>I prepared the lime pickle and lemon pickle as per your blog and left it in sun for 2 days and after that it started raining cats and dogs here with cloudy skies, all time for the past 5 days. Well, there is similar weather forcast like this for another 10 days.. i am scared abt the outcome of these pickles, i left it in the oven with the lights on... how can i proceed further, can you suggest me some ideas so that i can proceed further.<BR/>Thanks a lot dearie..<BR/>--KarthiKitchenmatehttp://www.blogger.com/profile/16364968695560005158noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-48976767645815857812008-04-15T01:22:00.000-06:002008-04-15T01:22:00.000-06:00Hi Manisha<BR/> I am a chef living in the high country of australia 1000 metres above sealevel. I tried your wonderful pickle, lime and lemon and much to my surprise 15 days later it was thick and the rind was soft. It is currently fall hear in australia very hot days and cold nights . The only problem was that i lost some of the great color due to our very hot sun . many thanks for your fabulous recipes ...Tony(chefgate)chefgatehttp://www.blogger.com/profile/12238308869562183811noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-90577276308584676002008-04-09T23:24:00.000-06:002008-04-09T23:24:00.000-06:00Alrighty...this pickle was the star in my kitchen tonight...with onlookers watching the much-chopping. Since I've made your lemon pickle (using blood oranges), and it's really <I>swell</I> (to put it mildly),I thought I'd try your lime pickle...using limes! :-)<BR/>What a divine flavour-combo! And you and your sis have great taste adding all the methi- lovely! I saw your note about the carrots...hmmmm orange, yellow, green...nice analagous colour scheme! So I will now add those! You are totally a good pickle-maker! (despite your obstinate resolve to use glass instead of crockery) :-DPelicanohttp://www.blogger.com/profile/00858951498917328458noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-36459081509673102692008-02-17T14:14:00.000-07:002008-02-17T14:14:00.000-07:00Hi Manisha,<BR/>I've been looking for a lemon pickle recipe that I used to love back in India. Of course I can't find that pickle in the Indian grocery stores, so I thought I'd try to make it myself. <BR/><BR/>The pickle I'm looking for almost comes out really dark and kinda dry and really sour rather than hot. Does that make any sense? Please let me know if you know which lemon pickle recipe that could be.Kavitahttp://www.blogger.com/profile/09129525134542562860noreply@blogger.com