Source: Six of the best pickles and ferments
Lime Pickle
Servings 300 grams
Ingredients
- 250 g limes each cut into 16 wedges
- 10 g salt 1 tbsp
- 5 g caster sugar 1 tsp
- 37 ml mustard oil 4 tbsp
- 1 tbsp turmeric
- 3 tsp cayenne pepper
- 3 tsp mustard seeds
- 1 tsp funugreek seeds
- 1 tbsp cider vinegar
Instructions
- Mix the lime wedges with the salt and sugar. Pack into a sterilised jar and leave to ferment for four weeks.
- When four weeks have elapsed, heat the oil in a pan, add the spices and fry until the seeds start to pop. Add the limes with all their juice, along with the cider vinegar, and cook for five minutes.
- Leave to cool, then pack back into the jar and store for another week, so the flavours can combine.
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