What is the torshi limoo lime pickle? The small, round, and bright green limes are originally from southwest Asia. In Persian cuisine, dried limes are used in plenty of dishes. Here is a recipe for fresh lime pickles with a vibrant taste that makes a perfect side dish for most Persian dishes especially the ones with beef.
- 10 Limes
- 1 Tablespoon salt
- 1 Teaspoon red pepper
- lemon juice
- Wash and slice the limes into thin layers just like in the image below.
- Place the limes in a jar. Add salt and pepper. Then add lemon juice until the jar is full. Close the lid of the jar tightly so the air can not reach the limes.
- Keep the jar in a cool place and do not open the lid for 30 days. After 30 days the lime pickles are ready to serve.