Torshi limoo (Lime Pickle)

The small, round and bright green limes are originally from south west Asia. In Persian cuisine, dried limes are used in plenty of dishes. Here is a recipe for fresh lime pickles with a vibrant taste that make a perfect side dish for most Persian dishes specially the ones with beef.


IMG-20150216-WA0018IMG-20150216-WA0018
Course
Serves 2 Cups
Prep time
20m

Ingredients

  • 10
    Limes
  • 1 Tablespoon
    salt
  • 1 Teaspoon
    red pepper
  • lemon juice

Instructions

  1. Wash and slice the limes into thin layers just like the image below.

    IMG-20141110-WA0022
  2. Place the limes in a jar. Add salt and pepper. Then add lemon juice until the jar is full. Close the lid of the jar tightly so the air can not reach the limes.

    IMG-20150223-WA0100
  3. Keep the jar in a cool place and do not open the lid for 30 days. After 30 days the lime pickles are ready to serve.

    IMG-20150216-WA0018

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