KCB 7.11: Sweet lime Pickle
Sweet lime Pickle
Indian-style pickles are best made in hot climates because they are traditionally made slowly in jars that are exposed to sunlight. Sunlight is an antiseptic; it also expedites the pickling process, and acts to prevent fermentation. Pickles are generally preserved in salt, oil, or lemon juice. (Mustard oil is an excellent choice.) This lime pickle is simultaneously sweet, spicy, and hot.
• PREPARATION TIME: 20 minutes
• PICKLING TIME: 5-6 weeks
• YIELD: 2 cups (500 ml)
• PICKLING TIME: 5-6 weeks
• YIELD: 2 cups (500 ml)
• 4 or 5 small limes
• 2 tablespoons (40 ml) salt
• 1 teaspoon (5 ml) powdered black mustard seeds
• 1 teaspoon (5 ml) cayenne pepper
• 1 teaspoon (5 ml) turmeric
• 1 cup (250 ml) brown sugar
• 1/3 cup (85 ml) fresh lime or lemon juice
• 2 tablespoons (40 ml) salt
• 1 teaspoon (5 ml) powdered black mustard seeds
• 1 teaspoon (5 ml) cayenne pepper
• 1 teaspoon (5 ml) turmeric
• 1 cup (250 ml) brown sugar
• 1/3 cup (85 ml) fresh lime or lemon juice
1. Wash and dry the limes thoroughly. In a completely dry spot (any water will spoil the pickle), slice each lime lengthwise into 8 pieces (retain any juicer).
2. Mix the salt, mustard seed powder, cayenne, and turmeric in a bowl.
3. Bring the sugar and the lime juice to a boil in a small saucepan over high heat. Boil for 2 minutes and set aside.
4. Arrange a layer of lime slices, cut-side-up, alternated with a sprinkled layer of the salt and spice mixture in the glass jar until the jar is filled.
5. When the lime and sugar liquid is cooled to lukewarm, pour it into the jar, covering the lime and spice layers. Cool the jar; then tightly screw on a non-metallic lid.
6. Place the jar of pickle in the sun, bringing it inside every night. Shake the jar two or three times a day. After 5-6 weeks, the pickle is ready to use, although the longer you wait, the better the pickle.
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