Comments on: Pondering Pickled Limes

By: Debbie

Debbie — Wed, 04 Jan 2012 01:06:44 +0000

I would say peels on like a pickle you don’t peel them, and they would easier to eat. I also watched the Little Women movie with the trivia game at the end, that said pickled limes were very popular in the 1800′s. I also would love to have a good recipe!

By: Marie

Marie — Tue, 31 Aug 2010 01:01:28 +0000

Gosh, I LOVE pickled limes and haven’t had them since I was a child growing up in Massachusetts. They used to sell them for 5 cents a piece from great big jars like the dill pickles where in at concession and ice cream stands. Definitely, skin on (you eat the whole thing). They are so delicious. Please print the recipe! Thanks.

By: b.

b. — Tue, 10 Aug 2010 01:41:03 +0000

Limes with peels on. If the limes are pickled correctly, the peels are easy to bite through. A hard to bite lime skin is a good indication that they need more time to pickle. How about publishing pickle lime recipes? I am curious as to recipes people are using.

By: sue

sue — Sun, 07 Jun 2009 14:51:56 +0000

Why would anyone want to eat pickled limes?

By: Tenaya Darlington

Tenaya Darlington — Wed, 13 May 2009 16:14:19 +0000

Oooo, I don’t remember this reference. Now I’ll have to go look it up. Sarah’s recipes for sliced, salted limes in jars sounds amazing. I’ve made pickled lemons from the recipe that David Lebovitz has on his blog, and they’re divine. I use the pickling juice in bloody marys, which gives them a salty, citrusy zing. Divine.

Tenaya, I’ve always meant to make David Lebovitz’s pickled lemons. I’ve also got a recipe from a Sunkist trip I went on last winter that sounds amazing. Ah, pickles!
-Marisa

By: Lauren

Lauren — Sat, 09 May 2009 04:19:27 +0000

I am cracking up about the Little Men comment. That was – hands-down – the best part of that book. I’m going to have to go dig that up and re-read it tonight, and it’s already late for me.

(Another childhood food book? Farmer Boy by Laura Ingalls Wilder. Oh! The descriptions!)

By: Bird

Bird — Fri, 08 May 2009 01:50:42 +0000

Peels, please, is what I say:)

By: Erin

Erin — Thu, 07 May 2009 15:27:56 +0000

I think you have to try both. Also how excited am I about this project?! I’ll finally be able to try Amy’s pickled limes. The world may never be the same.

By: Sarah

Sarah — Thu, 07 May 2009 15:20:50 +0000

I make pickled limes by slicing key limes in half and layering them in jars with salt. I really pack the salt in. Then I set them out in the sun for a few weeks. After that you make a drink out of muddled, pickled limes, simple syrup, and soda water. I’m glad you brought this up, because I forgot that I have a jar to be used hanging out on my canning rack now!

By: Sarah

Sarah — Thu, 07 May 2009 14:13:33 +0000

OH my god! I forgot about the pickled limes!

My vote is for peels on. But then again, I always envisioned them as more candied than pickled when I was reading (a distinction I never thought about until now).