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.
Lime Relish
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).
especially tasty with poultry and seafood.
Lime Relish
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).