Method :
-
Spread
the limes on a wire cooling rack standing on a tray.
-
Sprinkle them with salt and leave for 24 hours.
-
Wash
and drain the fruit and pack into sterilized jars, sprinkling
paprika between each layer.
-
Pour
on the oil to cover the fruit.
-
Cover
with non corrosive screw or clip on lids and leave for 4 weeks
before using.
-
Take
out the slices you need with a draining spoon.
-
The
oil that is left can be used to make salad dressings and for
cooking.
Fills two
1 lb (450 g) jars
Note :
Here's way to capture this elusive fruit when the price in the shops
comes down. Serve with fish or grilled meat.
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