Pickled lime is a food that involves thepickling oflimes topreserve them and addflavor.[1][2]
In the 19th and early 20th centuries, pickled limes were exported from the West Indies to areas in the Northeastern United States.[1] In the mid-19th century, pickled limes were in demand in New York, and by the late 19th century they were mostly exported to Boston.[1] During this time period, stores would display them in glass jars atop counters and sell them by the piece.[1] Some customers purchased entire barrels of them at a time.[1]
During the mid-19th century, pickledKey limes were exported from Florida to Boston.[2]
Pickled limes, as known in 19th centuryNew England, werekey limes cut into chunks, submerged inbrine and allowed to cure for three to four weeks. The importers successfully kept them classified at the lowest import tax rate, making it possible for retailers to sell them for a penny. This made them readily available to children, who commonly carried them to school.[1] These were consumed by the fictional characterAmy in the novelLittle Women byLouisa May Alcott.[citation needed][3]
Pickled limes are sometimes eaten alone, as a snack.[1] They are also an ingredient in the preparation of somesweet relishes.[1]
Lime is an essential ingredient of many cuisines fromIndia, and many varieties ofpickles are made, such as sweetened lime pickle, salted pickle, and limechutney. Preparation depends on region, but the principle remains largely the same: limes are diced, mixed with varying spices such as mustard seed, chili, and turmeric, then tossed with salt and left, covered, in the sun for several weeks.[citation needed]
In the United Kingdom, Indian restaurants often servepapadums with variouscondiments, including lime pickle, as a starter.[citation needed]
