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LOCATION: Recipes >> Preserving >> Lime Pickle

Print this Recipe    Lime Pickle

This recipe makes roughly 1.5 kg of lime pickle. If you want to,
you can also add mustard seeds.


Whole limes 20
Green chillis 20
Coarse rock salt 6 Tbs
Bay leaves, crumbled 4
Fresh root ginger,
peeled and cut into
thin matchstick shapes 175g
Lime juice 300ml

Wash the limes in cold water and dry on kitchen towels. Make four cuts
through the limes to quarter them to within 0.5 cm of the bottom. Remove
the pips.

Slit the chillis lengthways and scrape out the seeds, leaving the chillis
whole with their stalks.

Arrange a layer of limes on the bottom of a large pickling jar. Sprinkle with
salt and crumbled bay leaves. Add 2 or 3 chillis and about 2 tablespoons of
the ginger. Repeat these layers until all the ingredients, except half the
salt are used up. Pour over the lime juice and give the jar a good shake to
settle the contents.

Cover the mouth of the jar with a clean cloth and tie in place with string.
Put the jar in a sunny place for at least 6 days, adding half a tablespoon
of the remaining salt each day. Shake the jar at least twice a day. Each
night, put the jar in a dry place in the kitchen. Be sure to turn the jar
each day so that all sides are exposed to the sun's rays.

After six days, keep the pickle on a shelf for 10 days. Cover with a lid and
shake the jar every day. The pickle will be ready to eat after 10 days.


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