This date and lime pickle recipe has the perfect balance of sweet, sour, salt and spiciness.
3 Half Pint Jars (8 oz)
1 Hour & 30 Minutes
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 (at least 5% acidity)
1/2 cup water
Water Bath Canning
FIRST, LET'S PREP!
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.
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.
NEXT, TIME TO COOK!
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.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
NEXT, LET'S CAN IT!
Ladle hot pickles 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.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half pint jars for 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.