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Pickled dry salted lime (Practical Action Brief)
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== Raw material preparation == The limes need to be selected and prepared. Only fully ripe limes without bruising or damage should be used. All the limes need to be washed in potable cold water and drained. Each lime is then cut into quarters or four slits made on the skin. All spices should be of good quality and free of mould. Dry salting method is used for pickling many vegetables and fruits including limes, lemons and cucumbers. For dry salt pickling, any variety of common salt is suitable as long as it is pure. Impurities or additives can cause problems: * Chemicals to reduce caking should not be used as they make the brine cloudy. * Lime impurities can reduce the acidity of the final product and reduce the shelf life of the product. * Iron impurities can result in the blackening of the vegetables. * Magnesium impurities impart a bitter taste. * Carbonates can result in pickles with a soft texture
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