Sweet lime pickle

Sweet lime pickle

By
From
Citrus
Makes
1 x 500ml
Photographer
Mowie Kay

This to me has the perfect balance of sweet/sour. I particularly like it as an accompaniment to grilled fish. For a hot lime pickle you could add chilli to this, but you could also use the recipe for the Lemon Curry, which is very similar to the traditional lime pickle we Brits like to eat with poppadoms.

Ingredients

Quantity Ingredient
5 limes, plus 150ml lime juice
75g fine sea salt
200g granulated sugar
1 teaspoon allspice berries
1 teaspoon black peppercorns
2 cloves

Method

  1. Give the limes a good wash under hot water. Dry off, then top and tail quite generously. Slice the limes thinly, then arrange in a single layer over kitchen paper. Sprinkle over half the salt, then cover with more kitchen paper and leave to stand for 5 hours.
  2. Turn over the lime slices (you should see that the salt has dissolved) and cover with the remaining salt, and a layer of kitchen paper. Leave for another few hours or, even better, overnight.
  3. Rinse the lime slices thoroughly to get rid of any excess salt, then put in a saucepan and cover with water. Bring to the boil, turn down and simmer very gently for around 30 minutes until the lime slices are tender but still intact. Drain carefully into a warmed sterilised jar.
  4. While you are simmering the lime slices, make the spiced syrup. Put the sugar, lime juice and spices in a saucepan with 75ml/5 tbsp water. Heat slowly until the sugar has dissolved, then simmer until it has thickened to a syrup. This should take about as long as the lime slices.
  5. Pour the syrup over the lime slices, straining it if you like. Seal and leave for at least 3 weeks before using. After that the lime slices will keep indefinitely in the refrigerator.
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