Lime Pickle Recipe

Try this tasty and long-lasting lime pickle recipe

Lime pickle. Picture / Babiche Martens

Makes 3 cups

10-12 fresh limes
¼ cup sea salt
¼ cup oil (not olive)
½ onion, chopped finely
4 cloves garlic, crushed
1 Tbsp yellow mustard seeds
2 tsp grated fresh ginger
1½ tsp ground cumin
2 tsp ground coriander
¼ tsp chilli flakes
1 cup water
1¼ cups brown sugar
2 Tbsp white vinegar

1. Cut each lime into eight pieces and place into a large bowl. Toss through salt, cover and leave for up to two days to draw out juices. Stir a couple of times over the two days.

2. In a medium-sized pot warm oil. Add onion and garlic and cook for 3 or 4 minutes until softened. Add mustard seeds and cook for 1 minute. They will begin to pop.

3. Add ginger, cumin, coriander, and chilli and cook for 30 seconds. Add limes, water, sugar and vinegar.

4. Bring mixture slowly to a simmer. Cook for 20 minutes until the liquid has thickened.

5. Spoon into sterilised jars. This pickle is best after a month and will last up to 6 months.

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New Zealand Herald

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