Pickled lime is a food that involves the

pickling Pickling is the process of food preservation, preserving or extending the shelf life of food by either Anaerobic organism, anaerobic fermentation (food), fermentation in brine or immersion in vinegar. The pickling procedure typically affects t ...

of limes to preserve them and add flavor.The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from ... - Linda Ziedrich
p. 77.Turkish Delight & Treasure Hunts: Delightful Treats and Games from Classic ... - Jane Brocket
pp. 12-13.

History

In the 19th and early 20th centuries, pickled limes were exported from the West Indies to areas in the Northeastern United States. In the mid-19th century, pickled limes were in demand in New York, and by the late 19th century they were mostly exported to Boston. During this time period, stores would display them in glass jars atop counters and sell them by the piece. Some customers purchased entire barrels of them at a time. During the mid-19th century, pickled

Key lime The Key lime or acid lime (''Citrus'' × ''aurantiifolia'' or ''C. aurantifolia'') is a citrus hybrid (''kaffir lime, C. hystrix'' × ''citron, C. medica'') native to tropical Southeast Asia. It has a spherical fruit, in diameter. The Key lime ...

s were exported from Florida to Boston.

Recipe

Pickled limes, as known in 19th century

New England New England is a region consisting of six states in the Northeastern United States: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. It is bordered by the state of New York (state), New York to the west and by the ...

, were key limes cut into chunks, submerged in

brine Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water. In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawat ...

and allowed to cure for three to four weeks. The importers successfully kept them classified at the lowest import tax rate, making it possible for retailers to sell them for a penny. This made them readily available to children, who commonly carried them to school. These were consumed by the fictional character Amy in the novel ''

Little Women ''Little Women'' is a coming-of-age novel written by American novelist Louisa May Alcott, originally published in two volumes, in 1868 and 1869. The story follows the lives of the four March sisters— Meg, Jo, Beth, and Amy—and details th ...

'' by

Louisa May Alcott Louisa May Alcott (; November 29, 1832March 6, 1888) was an American novelist, short story writer, and poet best known for writing the novel ''Little Women'' (1868) and its sequels ''Good Wives'' (1869), ''Little Men'' (1871), and ''Jo's Boys'' ...

Usage

Pickled limes are sometimes eaten alone, as a snack. They are also an ingredient in the preparation of some sweet relishes. Lime is an essential ingredient of many cuisines from

India India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; the List of countries by population (United Nations), most populous country since ...

, and many varieties of

pickles Pickle, pickled or Pickles may refer to: Food * Pickle, a food that has undergone pickling * Pickled cucumber * Pickle, a sweet, vinegary pickled chutney popular in Britain, such as Branston Pickle, also known as "sweet pickle" or "ploughman's ...

are made, such as sweetened lime pickle, salted pickle, and lime

chutney A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion ...

. Preparation depends on region, but the principle remains largely the same: limes are diced, mixed with varying spices such as mustard seed, chili, and turmeric, then tossed with salt and left, covered, in the sun for several weeks. In the United Kingdom, Indian restaurants often serve

papadum A papadam (also spelled poppadom, among other variants), also known as papad, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep fried or cooked with dry heat (flipped over an open flame) unt ...

s with various

condiments A condiment is a preparation that is added to food, typically after cooking, to enhance the flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant flavors. ...

, including lime pickle, as a starter.

History

Recipe

Usage

See also

References

Further reading