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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Also will need 1 glass jar, gallon size, with lid. | 2. Hit the lemons and limes on all sides of the counter top, bruising them but not breaking the skin. Set aside. | 3. In saucepan heat the vinegar and salt, stir until dissolved, cool slightly. | 4. On a cutting board with raised edges, slice each fruit into wedges, limes 4 wedges, lemons could be up to 6 wedges. Remove seeds. | 5. Place in the jar with the bay leaves. Add the heated liquid. | 6. Stir around with a large wooden spoon. | 7. Add more white vinegar to cover. | 8. Place a piece of waxed paper over the jar. | 9. and then screw on the lid. The waxed paper will be between the lid and the jar. | 10. Sit on the counter top for about a day,. | 11. then refrigerate. Use after 3 days. | 12. Cooking time is only heating the salt and vinegar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	6 -8			0.0	0.0	0.0	0.0
lime	6 -8			-	-	-	-
bay leaf	6			-	-	-	-
salt	2	tablespoons		-	-	-	-
white vinegar	3	cups		128.52	0.2856	0.0	0.0
wax paper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.