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Rod’s Lime Pickle

This is an Indian style oil-based pickle that is fantastic on the side of a vegetable curry, and really really good with cheese on bread.  I think it is probably a classic recipe – my version came from Rod but I don’t know where his came from!  It’s a great way to manage a surplus of limes.  It only takes minutes to make, but you need to start three days in advance.

The Recipe

Three days before bottling day:

• Slice 12 limes into eighths then crosswise into sixteenths.

• Layer in a bowl, spreading each layer with salt (4 tablespoons altogether).

• Cover and leave in a warm spot for 3 days, stirring or shaking occasionally.

On bottling day:

• In a large saucepan, heat 1 ½ cups of olive oil and sauté

4 teaspoons mustard seeds

2 teaspoons cumin

2 teaspoons turmeric

2 teaspoons ground ginger

½ teaspoon pepper

 

• Drain the limes and add, along with

¼ cup white vinegar

3 cloves of garlic (crushed)

3 dried hot chillies (crushed)

• Cook, stirring, for 5 minutes, then add 2 tablespoons sugar.

• Spoon and pour into hot sterilized jars.

• Store in a cool dark place for at least a month before using

Posted in Preserves, Recipes

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7 Comments

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  3. louise

    That is it! This is being made the moment I have enough limes to spare. My mouth is watering at the thought! Thanks for sharing this.

  4. Lorna

    This sounds delicious! The recipe sounds like a fermented food; I assume it is acidic enough it doesn’t require canning or a hot water bath?

    As always, thank you for sharing such wonderful recipes.

  5. Linda

    I use sterilized jars, but it doesn’t need a water bath – the vinegar, salt, oil and acidity of the limes preserve it.

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