Lime pickle

I was at Hanamasa at the weekend and found a bag of star anise, so I thought I’d grab some limes too and make up a batch of lime pickle.

This recipe makes enough to fill a 500ml preserving jar.

The juice, sugar and ginger mix is added

Ingredients:
3 limes
30g salt
2 tsp yellow mustard seeds
1 tsp fenugreek seeds
Seeds from 2 star anise
2 dried red chilies, chopped
50g soft brown sugar
1 tbsp ginger paste (fresh is best, but I used stuff from a tube)
1-2 tbsp water

Method:
Scrub the limes to get rid of wax and any other crap that’s on them. Cut them into eighths, put them in a bowl, and spread the salt over them. You want to get as much salt as possible on the fleshy parts to draw the juice out. Cover and leave for a day or so.

Put the mustard, fenugreek, star anise, and chopped red chilies in a covered pan and dry roast over a high heat until the seeds start to smoke and burst. Take them off the heat and set aside to cool. Be careful of the smoke from the mustard seeds – that stuff will seriously burn your throat.

Pour the lime juice into a pan. Squeeze the remaining juice out of the limes and add the sugar, water, and ginger. Boil gently, stirring, until the sugar has dissolved.

Chop the lime skins up into small pieces (taking care not to cut your finger and get lime juice in it like I did) and put them in the preserving jar. Thoroughly mix in the roasted spices, and then add the juice/sugar/ginger mix.

Allow the pickle to cool for a while, and then screw on the lid. Leave for 4-6 weeks before using.

More pictures on Flickr: Lime pickle step-by-step

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4 Responses to “Lime pickle”

  1. jturningpin Says:

    I like doing up my own pickles, but have actually never heard of lime pickles. It sounds interesting.

    On a **completely** unrelated note, I found bottles of Anchor Steam in the local grocery store for 370 yen. Bakusyu totally overcharged us!!

  2. David Says:

    Lime pickle is popular in the UK. It’s usually served in Indian restaurants as a dip for papadoms.

    Bakusyu may have overcharged us but they’re no worse than any other bar that serves foreign beers. It’s usually the same price for a Guinness in any Irish or English pub here.

    Did you find Anchor Steam in a chain store, or was it one of the really “local” ones?

  3. jturningpin Says:

    The Anchor was found in a chain store, Queen’s Isetan.

    >It’s usually the same price for a Guinness in any Irish or English pub here.

    Served draft, yeah. But for the bottle…I bare my teeth at them! (Minus the two wisdom teeth I’ve had removed recently. Damn bothersome holes in my mouth…)

  4. David Says:

    I was in Queen’s Isetan on the way home from work and picked up a bottle of the Anchor Steam. It tastes a lot better than I remember it being when I had it in SF.

    I also found some of that Tokyo Black Porter that you mentioned before. In cans though, not bottles. Haven’t tried it yet.

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