Lime Pickle

Step 1

Goal Making a pickle is a way of storing limes from a time of plenty (summer/autumn) so you can have them at any time of year. However untreated the limes will rot due to fungus and bacteria. The purpose of heating them in oil is to sterilise them. The herbs and spices also help with the preservation process. Once you open your jar air becomes an enemy also, so I usually top up the jar with sterile oil. To sterilise utensils, jars, and lids, boil for 10 minutes. Handle only with washed hands. Keep opened pickle in the fridge and don't worry if the oil solidifies. Remove pickle from the jar only with a sterile spoon. This will prevent adding contaminants to the jar of pickle. Warning! You try this recipe completely at your own risk. We are in no way responsible for anything that goes wrong. Hot oil and pathogens are dangerous!

Step 2

Mustard Oil On all bottles of Mustard Oil in the UK is a warning that says "for external use only." I am not advising you to consume Mustard Oil, however Asian folk have been using it for cooking for hundreds of years. Just sayin'. That said, if you feel warned by the label, you can use pretty much any cooking oil for this. Mustard Oil can be dangerous if consumed in very large quantities. Essential Mustard Oil (food approved version) is not to be used for this recipe.

Step 3

Step 1 Wash the limes and with a sharp knife cut the limes into 8ths. Wash the chillies and chop them into rings (seeded or seeds left in - your preference. Note that dried chillies are less spicy and taste different to fresh ones.) Finely chop the peeled garlic and the peeled ginger root. Crush the dried curry leaves and dried methi leaves if they are not already in flakes. Gather the other dry ingredients ready for the spice dump.

Step 4

Step 2 In a deep frying pan heat the oils. Not too hot, but it must be AT LEAST 100 degrees Celsius (212°F) as we just want to simmer the ingredients. Add the limes and cook for 5 minutes. The oil Must be level with thee tops of the lime pieces, so add more sunflower/olive/rapeseed oil if necessary. Add the chillies, garlic and ginger and cook gently so as not to burn the garlic, for a further 10 minutes. Then dump in all your spices and seasonings and cook for a final 2 minutes.

Step 5

Step 3 Fill the jars with the hot pickle leaving a 1cm gap at the top. (Have a tea towel handy and a couple of sterile spoons. Don't burn yourself - the jars, lids and pickle is HOT!). Place the lids on top to keep out dust etc., but not screwed down until the pickle has cooled to a warm, handle-able temperature. If you screw down the lids immediately, they will be difficult to open later. When lukewarm, tighten the lids and leave to get cold. Refrigerate.

Step 6

Step 4 Leave for a week, or better, a month or two. Consume. Always replace the jar in the fridge once opened.