Lime Pickles Recipe
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A little lime is the perfect thing to prevent that. Canning your own veggies is economical, not to mention delicious. Stock up on cucumbers at your grocery store or befriend someone with a garden to get the main ingredient for these Lime Pickles.
Stir and fry for a moment before adding the chopped lemon, the zest and juice from the limes and the coriander. Season, cook for a minute, transfer to a bowl and allow to cool before serving with poppadoms and a cold beer. Warm a dry pan over a medium heat. Scatter in 1 tbsp cumin seeds and 1 tbsp mustard seeds and fry for 2-3 mins, tossing occasionally, till the seeds are aromatic and toasted. Stir the garlic and ginger into the pan and gently warm through for 2 mins.
Lime pickle
Add hing and cool down the oil completely. Chop 200 grams lemons to desired sizes and deseed them gently with a small fork or a knife. Cover and rest for 24 hours in a dry place. Avoid keeping in high humid places like kitchen counter etc. Lime Pickles are sweet and crunchy with a serious jaw-dropping zing. Pickling with Limeadds crispness to these tasty pickles that just can't be replicated by using any other method.
The pickle will keep for up to 6 months at room temperature. Once opened, store in the fridge and consume within 2 weeks. Set a frying pan over a medium heat.
Tips to make lemon pickle
But if you are talking about meyer lemons then go ahead and use them. The bitterness will go away as the pickle ages. Refrigerate and keep it for a few more weeks.
Pour vinegar mixture over cucumbers, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Combine cucumber slices, pickling lime, and water to cover in a nonaluminum stockpot; stir well. Cover and let stand at room temperature 12 hours. Use your homemade lime pickle with curries, stirred into yoghurt as a dip and on sandwiches etc.
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This lemon pickle can be made with just 3 ingredients – lemons, salt and chilli powder. However for a extended shelf-life, it is good to temper it with oil like the way I have done it here. Pack pickles into hot sterilized jars. Bring pickling liquid to a full boil then reduce heat to simmer for 30 minutes. Pour hot syrup over the slices, leaving ½ inch headspace. Clean rims with a clean towel and cap each jar when filled.
Ensure there is a layer of oil over the lemon pickle as this helps in a good shelf life. Stir the lemon pieces together with chilli powder and ½ to 1 tsp methi seeds powder. Rinse the lemons well until running water and wipe dry with a clean cloth. Air dry them preferably overnight to ensure they are moisture free. The same recipe can be used to make lime pickle as well. We usually make this with lemons and avoid lime.
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We avoid during the monsoon as there are higher chances for the growth of fungus. Lastly sprinkle another half tsp salt over the pieces. This step helps to prevent spoilage.
Cover with an airtight lid and refrigerate. Let the pickle mature for at least 10 to 20 days before you serve. When the pickle is ready, the lemon pieces will soften & the bitter taste reduces.
When the mustard seeds begin to crackle, add the cumin seeds and asafoetida. Infuse for 30 seconds and take off the heat. Just follow the recipe exactly as written. Then blend the finished lime pickle until smooth. Mass produced lime pickles can be good.
After two days of fermenting the limes in the sun, bring the jar indoors. There was a time when I always had a supermarket brand name jar of lime pickle in the fridge. Wash the lime slices properly and dry them using kitchen towel. Any water on its surface makes the lemon rancid. Reserve 5 limes and cut the remaining into quarters. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party.
Taste it and add more salt and chilli powder if needed. For an extended shelf life it needs to be tempered with oil and mustard seeds . If you prefer to keep this pickle for an year, I suggest following additional steps mentioned in the recipe notes below.
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Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes. Drain and cut the preserved lemons in half, removing any seeds.
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