Post by chief_cook2 on Aug 12, 2005 14:56:57 GMT -6
This old-fashioned condiment goes great with roast meats, but it's especially tasty with poultry and seafood.
12 limes, thoroughly washed with soapy water 1 1/2 cups (375 ml) sugar 1 cup (250 ml) distilled vinegar 1/2 cup (125 ml) water
Soak the limes in several changes of cold water for 24 hours. Place in a non-reactive pot, add enough water to cover, and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes. Drain and cool. Cut the limes into wedges and discard the seeds. Combine the remaining ingredients in a non-reactive pan and bring to a boil over high heat. Pour the sugar mixture over the limes and pack into jars sterilized and sealed according to the manufacturer's directions. Makes about 1 quart (1 L).
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