I got it in to my head to make lime pickles when I read an article about monks in a community who ate dhal with their homemade lime pickles. I like dhal but I don’t love it. However, add a sweet, sour and spicy lime pickle and I am interested!
I adapted this recipe; it comes from the internet from a woman called Veena. I doubled the recipe as I used larger limes. I used lime juice rather than vinegar, raw honey instead of granulated sugar, caraway seeds in lieu of ajwain and omitted the hing. Here is the link, Sweet, Sour And Spicy Lime Pickle if you need greater clarity and you are interested in the original.
I am posting this over two days as there are 2 main days of preparation and in-between many days of waiting! It is worth the effort. It makes about 7 small jars of pickles or 2, 500ml jars.
Sweet Sour And Spicy Lime Pickle
Day !
Ingredients
600g chemical-free or organic sour limes, thin skinned and juicy
1 1/2 tsp turmeric powder
2 tbsp Morton salt flakes
6 tbsp olive oil
24 medium size garlic cloves, peeled and pounded
4 inch piece ginger, peeled and pounded
2 tsp ground cumin
2 tbsp chilli powder
2 tsp caraway seeds
1 tsp fenugreek seeds, roasted and ground
2 tsp yellow mustard seeds, pounded
1 cup fresh lime juice
560 grams of raw honey
Method
Scrub wash and dry limes. Trim the stem and cut in half. Squeeze out half the juice by hand (and pits if there are any) in to a bowl. Cut each half in to 8 pieces.
Add to a glass bowl. Add the salt and turmeric powder. Mix thoroughly to evenly distribute the salt and turmeric.
Put the lime pieces in a large, glass sterilised jar. Strain the seeds from the lime juice if necessary and add to the jar of lime pieces. Leave the jar sealed on the counter with good ventilation. Pictured below is day 1 on the left and day 4 on the right.
Check the jar daily in the morning and evening and each time, shake the contents of jar well. Leave for 7 days.
See the next post when you arrive at day 7.