Moroccan lime pickle

Moroccan lime pickle

By
From
The Produce Companion
Makes
500 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
500g limes, quartered and finely sliced
230g caster sugar
60g wholegrain mustard
1 tablespoon moroccan seasoning
2 teaspoons salt
1 teaspoon fennel seeds
125ml water

Method

  1. Combine all the ingredients in a large saucepan. Heat gently, stirring, until the sugar dissolves, then increase the heat and bring to the boil. Cook for 30 minutes, or until the limes have collapsed and the mixture has thickened.
  2. Ladle the hot pickle into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • Serve Moroccan lime pickle with cajun chicken or fish, or stir it through a tagine or curry at the end of cooking.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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