Lime Pickle

Do you remember the lime pickle from this post? Well, yesterday I decided that it was time to see how they were doing.

A quick peek in the pickling jar revealed that they were definitely done, and smelt amazing! So I carefully took out each lime, cut it up into small pieces and put it in smaller jars for storage. The important thing to remember here is use very clean utensils and jars (I sterilize everything in boiling water) as these pickles do not have oil and if you get something in the pickle it may go off. I actually didn't touch the limes with my hands at all - I used a sterilized fork and kitchen knife to do everything. If you have to touch the limes, you should consider wearing disposable gloves.


The lime juice that was added part way through the pickling process has become almost syrup-like in consistency. The taste is amazing - there is no heat, only a wonderful sour-pickley tang and fantastic aromatic spice taste. I test drove them with aloo paratha and mooli dal last night. I do not think these pickles will be around for long!

Having tasted these pickles though, I did get a craving for a really spicy lime pickle to have with curd rice. I bought some organic unwaxed limes yesterday because they were on special offer, and whipped up a batch of simple no-oil spicy lime pickle.


Here is the jar, all ready to go in the sun for a while to mature - well, if we had some sun it would be! Actually, I must be fair, it is sunny today, it's just not warm. But I read a tip recently that said you could put pickle jars in an oven that has been heated up and turned off for an hour a day. You keep the door open so it is just warm and not hot. Maybe I will try it.

I used my own recipe for this pickle, and I am not sure if I used too much salt. If the pickles come out good, I will definitely share the recipe, but I don't want to waste your time with something rubbish!