Salty Date and Lime Pickle

Preserving Method: Water-Bath-Canning

Makes about 3-4 half-pint (8 oz) jars

This date and lime pickle recipe has the perfect balance of sweet, sour, salt and spiciness.

You will need

• 3-4 medium limes (about 8 oz), quartered and thinly sliced
• 1/4 cup salt
• 2 inch section of ginger, grated
• 2 cloves garlic, minced
• 4 cups pitted and chopped dates (1 1/2lbs)
• 1 cup apple cider vinegar
• 1/2 cup water

Directions

1. Combine limes and salt in a non-reactive saucepan, toss to coat limes and let rest at least 1 hour, or overnight in the refrigerator.
2. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
3. Add remaining ingredients to limes and bring mixture to a simmer over medium heat. Lower heat and cook, stirring continuously, until the dates break down into a paste and the pickle thickens, about 15 minutes.
4. Ladle hot pickle into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
5. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Image Credit: @underatinroof