Allotments 4 All

We usually wedge up lemons and limes and freeze them, they are better than ice cubes in a gin and tonic. But we somehow ended up with half a dozen of each so marmalade was made instead. Now instead of using water I used up some out of date tonic water, then after all the usual preparations with the fruit and boiling the @rse out of it, I added some gin. Gin and Tonic marmalade. Really delicious, it coud even be habit forming.

Has to be better than whisky in marmalade!

Any spare limes here get turned into lime pickle in case we run out between trips to the Chinese supermarket in Brussels.

Whoo hoo lime pickle! Havn't had any of that for years, oily stuff that was so hot it blistered your tongue. Definitely a toilet roll in the fridge for the following day.

Home-made can have less oil and not such volcanic chilli content.  We like the heat but not to the point of anaesthesia of the tongue and taste buds.

*Shudders*

I can't STAND tonic water and I have no idea how anyone can drink it willingly. Now gin on the their hand, gin I like.

Quote from: Obbelix on September 10, 2015, 17:01:28

Any spare limes here get turned into lime pickle in case we run out between trips to the Chinese supermarket in Brussels.

I love lime pickle and would love to have a go a making some. Can you recommend a recipe? I'd have to buy them as my little tree only has a few fruit.

Nice one, Gin and Tonic marmalade sounds fun.

Hi JayB.  I used this one last time - http://www.taste.com.au/recipes/22191/indian+lime+pickle

It's good but next time I'll halve the wedges of lime cos we prefer smaller chunks.

Thanks Obbelix, I've copied it out and stuck it up in the kitchen so it doesn't get lost.
I think smaller pieces for me too or they won't be much use in with a cheese sarnie 

Yum, the lime pickle has turned out really well, though it could do with a bit more heat. I used white mustard seed rather than brown, perhaps that's why it's not very hot. Took your advice and cut the lime wedges a bit smaller than the recipee and they work out just great. The taste has an amazing limey blast, delish 

Good.  I'm glad it worked.  I generally use brown mustard seeds and I think a lot depends on the chilli powder too.   Some are hotter than others.