A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

Known to many for my incredible ability to organize, I tackle gardening and life with equal verve.  Obsessive, is that a bad thing?

Key Lime Pickle Recipe

By Tammy Kimbler


4 cups key limes

2 tsp whole fenugreek seeds

2 tsp brown mustard seeds

2 tsp hot red chilis

2 tsp paprika

2 tsp turmeric powder

1 tsp garam masala powder

2 tbs sugar

1/4 cup pink Himalaya salt (or kosher)

1 tbs minced ginger

1/4 cup water


Wash and quarter the key limes.  In a dry skillet, toast the fenugreek and brown mustard seeds until the mustard seeds begin to pop.  Add these to the limes along with all remaining ingredients.  Toss to combine.  Pack a quart glass jar half way with the limes, then with a muddler or heavy wooden spoon, mash the lime quarters to release their juices.  Continue adding limes until the jar is full, mashing as you go.  Lightly screw on the lid, and leave on the counter.  The mixture should begin to ferment over the next few days.  The limes take a good month or longer to soften and for the flavors to meld.

Mango Salsa with Key Lime Pickle Recipe

By Tammy Kimbler


1 large mango

1 red bell pepper

1 yellow bell pepper

1/2 red onion

1 garlic clove

2 tbs minced key lime pickle

1 tbs olive oil

2 tsp white vinegar

salt and pepper to taste

handful chopped cilantro


Peel and finely dice the mango.  Roast the red and yellow bell peppers until the skin is blackened, then peel. Finely dice the peppers and red onion.  Mince the garlic and key lime pickle.  Combine preceding ingredients together, then add the olive oil, vinegar, salt and pepper.  Taste and adjust seasonings.  Before serving add a handful of chopped cilantro. 

Quartered key limes
Key Limes
mustard seed, chiles, fenugreek, ginger, garam masala, Himalayan pink salt
Key Lime Pickle
juicing key limes