Lime Pickle-Ball® Recipes


Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. IN small bowl soak fenugreek seeds in lime juice, 1 hour. 
  3. IN dry skillet on high heat, toast black mustard seeds 1 minute or until they start to pop. Set aside. In same dry skillet on high heat, toast coriander, cumin and fennel seeds 1 minute. 
  4. GRIND all toasted seeds in spice grinder or blender. Combine ground seeds, soaked fenugreek mixture, garlic, gingerroot, water and 1/4 cup liquid from Preserved Limes in blender; purée until smooth.
  5. IN stainless steel saucepan combine purée, cider, vinegar, honey, turmeric and chili flakes. Bring to a boil; reduce heat and boil gently, stirring occasionally, 15 minutes. 
  6. MEANWHILE, rinse preserved limes under running water to remove salt; discard pulp and membrane and slice peel into 1/2 inch pieces. Add limes and peppers to spice mixture; boil gently 5 minutes. 
  7. LADLE mixture into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  8. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.