|Cooking With Lemons & Limes|
|by Brian Glover|
The sharp, fresh taste of lemons and limes is essential in any kitchen. A squeeze of lemon can bring a dull sauce or lackluster soup to life as it...
Tip: Try pickles using lime for more results.
1 - 10 of 14 for dill pickles using lime
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Shake V-8, Worcestershire, ... pepper, 1/8 of lime juiced, and vodka ... over drink and add a grind of pepper. Poke celery or pickle into drink and enjoy.
Mix above ingredients together. This is one of the best tartar sauces I have ever tasted. Wonderful with fish, shrimp or crab.
Combine ingredients and cover tightly in refrigerator. Keeps for weeks.
Combine relish, mayonnaise, ... mustard in a bowl; mix well. Stir in capers, if using. Store in refrigerator in a covered jar. Yield: makes about 2 1/2 cups.
Soak cucumbers in lime solution for 24 ... 1/8 inch headspace. Refrigerate before serving and they will be crisp. These pickles are 1/2 sweet and 1/2 dill.
Wash and scrub ... 2 cups Slack lime for 24 hours. ... minutes. While doing the brine, to each jar add: 1 jalapeno pepper 2 dill weeds or 2 tsp. dill seed
Soak for 24 hours in: Rinse in cold water then cover with cold water and let set for 3 hours.
Dissolve Jello and salt in boiling water. Add vinegar and cold water. Chill until slightly thick. Flake tuna coarsely. Fold tuna with remaining ...
Dissolve gelatin and salt in boiling water. Add vinegar and cold water. Chill until thicken. Fold in remaining ingredients. Pour into a 1 quart mold ...
Slice cucumber and cover with lime and 1 gallon ... boil and seal in jars. Wait 2 weeks before opening. Worth the wait! Great in salads and on sandwiches!
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