Pickled Limes are a hot, pungent, pickle used in Indian recipes. To get the best flavours the limes should initially be soaked over night, to soften the skins, then sliced and salted for 10 hours. This long prep enhances all the flavours ready for pickling.
Pickled Limes Recipe
Makes about 1Kg of pickled limes to pot.
- 1 Kg un-waxed limes
- 75g sea-salt flakes
- seeds from 6 green cardamom pods
- 6 whole cloves
- 1 tsp cumin seeds
- 4 fresh red chillies (de-seeded and sliced)
- 5cm piece fresh root ginger (peeled and finely shredded)
- 450g preserving sugar (with added pectin)
Put the limes in a large bowl and pour over cold water to cover. Leave to soak overnight.
In the morning remove the limes from the water. Using a sharp knife, cut each lime in half (end to end) then cut each half into 3 slices. Place the lime slices back in the bowl, sprinkling the sea-salt flakes between layers. Cover and leave to stand for 10 hours.
After 10 hours drain the limes, pouring all the juices from the bowl into a preserving pan – crush the cardamom and cumin seeds. Add to the pan with the sliced chillies, ginger and sugar. Brink this to the boil, stirring frequently until the sugar dissolves. Simmer for 3 minutes and leave to cool.
Mix the lime slices in the cooled syrup – then pack the limes and syrup into sterilized jars, cover and seal. Store in a cool, dark place for at least 1 month before eating. Use within 1 year.