View Full Version : Lozza's ludicrous but luscious Lime Pickle
Today I started the very first of my Lime Pickle nomness for Christmas.
This is not fast in time but very easy to do, as such I have decided to post this in a make along with me stylee.
You will need to start..
Non metallic bowl/tub
6 Limes, all nicely washed to get rid of the crud and wax.. Lidl are currently doing 10 limes for £1
4 tablespoons of salt
Firstly you need chop 4 of the limes each into 8 wedges and then chop the wedges in half cross section so you end up with 16 pieces from each lime.... do the math... that's 64 lime pieces
http://randomstuff.info/blog/wp-content/uploads/2009/11/DSCF5424-300x225.jpg
Pop them in your bowl/tub. The other two limes blast for 30 seconds in the microwave, roll on a chopping board and squeeze the juice out over the chopped limes. Chop the rind up into 1cm squares and chuck into the bowl too
http://randomstuff.info/blog/wp-content/uploads/2009/11/Lime-300x225.jpg
Add the 4 tablespoons of salt.. ohh look it's snowing
http://randomstuff.info/blog/wp-content/uploads/2009/11/Lime-Pickle-300x225.jpg
Mix up well and cover with cling film
http://randomstuff.info/blog/wp-content/uploads/2009/11/DSCF5427-300x225.jpg
put to one side somewhere visible and check back here in 5 days when you will need:
1 Tablespoon of cumin seeds
1 Tablespoon of Mustard seeds
Something to grind the above with (pestal & mortar or spice mill or old fashioned rolling pin and bag and bash the hell out of it)
Large pinch of Turmeric
Depending on your hotness.... 5 teaspoons of chilli powder
You will also need a jar to store this in.. you can either buy a jar approx 400g size or you can start eating your way through that mayo in the fridge and use that jar!
Part two (http://www.boat-drinks.co.uk/showpost.php?p=331209&postcount=25)
Looking forward to seeing the end result, love lime pickle.
I have to ban myself from buying food or food related stuff. Pay day was only friday and spent almost £300 on food and food related stuff :o
Maybe I will! Thurs at the earliest, mind...
I love limes but not a big fan of lime pickle. I think it has something to do with sweet and savoury/sour - can't eat Coronation chicken if it has sultanas in, or tuna with sweetcorn in either. Well, I can, but I choose not to! I don't know why I'm telling you this. ;D
leowyatt
17-11-2009, 13:34
can't eat Coronation chicken if it has sultanas in
Weirdo!! :p ;D
The real weirdo is the person who thought 'This chicken in a kind of curry mayonnaise is exquisite. Needs more sultanas, nuts and mango though...'. This isn't 'Come Dine With Me'; work out what foods go together!
Awesome. As long as I remember I am going to start this tonight. She bought a scoop of limes from the market for £1, which turned out to be nearly 40 limes. I have never drunk so many G&Ts in my life ;D
So yeah, got a few spare and I'm going to give this a go. What's the next step? I take it there's sugar and vinegar and a bit of boiling coming up?
What's the next step? I take it there's sugar and vinegar and a bit of boiling coming up?
No boiling the salt and lime juice kind of cook the lime skins and they become soft an gelatinous - they will start to go a browny/beigy/yelow colour.
The next bits you will need on day 5 is
1 Table spoon of cumin seeds
1 Tablespoon of Mustard seeds
Something to grind the above with (pestal & mortar or spice mill or old fashioned rolling pin and bag and bash the hell out of it)
Large pinch of Turmeric
Depending on your hotness.... 5 teaspoons of chilli powder
I keep reading the thread title as 'ludicrous' not 'luscious' :/
No boiling the salt and lime juice kind of cook the lime skins and they become soft an gelatinous - they will start to go a browny/beigy/yelow colour.
Ah right, so it's more of a salted preserved limes sort of thing then.
Ah right, so it's more of a salted preserved limes sort of thing then.
I guess so but with the spices etc... apparently it's the tarka that makes it a pickle..
Tarka is technique where spices are added to very hot oil. When the spice seeds are added to the hot oil, they pop and sizzle bringing out the intense flavor and aroma.
Tarka might be done in different ways:
Its either done at the beginning of a recipe, and then the other ingredients are added to it. So its cooked in the seasoning and flavored oil.
It is also may be done after the dish is cooked. The spices are added to the hot oil, and when the Tarka is done, the oil along with the spices are poured over the dish, stirred and covered to retain and intensify the flavor.
Sometimes it may be done both at the beginning and the end.
It's easy that's what matters lol
I keep reading the thread title as 'ludicrous' not 'luscious' :/
Rofls :)
Heheheh :D
Didn't manage to get this started last night so I'll have a go tonight instead.
There's no way I can make this in my current flat but I move in two weeks, massive curry is in order!
Stage 1 is in the bowl :)
Does it need to be kept in the fridge?
Stage 1 is in the bowl :)
Does it need to be kept in the fridge?
I've just popped it on the side, have given it a stir once a day.. and Saturday will be stage two eeeeeeeeeEEEeee :D
I love limes but not a big fan of lime pickle. I think it has something to do with sweet and savoury/sour - can't eat Coronation chicken if it has sultanas in, or tuna with sweetcorn in either. Well, I can, but I choose not to! I don't know why I'm telling you this. ;D
I completely agree with you! I don't like sweet & sour together either. It feels wrong. For example, I love lamb tagine... apart from the bloody apricots in it. WHY are they there? It ruins it! I'm not keen on anything savory which has had pineapple thrown into it either. Ham and pineapple pizza? URGH!! Wrongness. Leon's the same.
My Mum on the other hand would love your recipe Lozza. She will sit and eat lime pickle from the jar :D
So were 5 days in (well 6 really as I should have done this last night) and your limes should look something like this:
http://randomstuff.info/blog/wp-content/uploads/2009/11/DSCF5433-300x225.jpg
Get yourself a frying pan and dry roast (without any oil) 1 teaspoon of Cumin seeds and 1 teaspoon of Mustard seeds. When they just start to colour take them off the heat:
http://randomstuff.info/blog/wp-content/uploads/2009/11/DSCF5434-300x225.jpg http://randomstuff.info/blog/wp-content/uploads/2009/11/DSCF5435-300x225.jpg
Pop into your mortar (plastic bag) and grind up (bash with a rolling pin)
http://randomstuff.info/blog/wp-content/uploads/2009/11/DSCF5436-300x225.jpg http://randomstuff.info/blog/wp-content/uploads/2009/11/DSCF5437-300x225.jpg
Add a pinch of Turmeric (half a teaspoon) and 5 teaspoons of chill powder (less if you don't like it hot hot hot!)
http://randomstuff.info/blog/wp-content/uploads/2009/11/DSCF5438-300x225.jpg
Sprinkle the spices over your limes stir well until everything is coated well. Cover again and set aside for another 3 days!
http://randomstuff.info/blog/wp-content/uploads/2009/11/DSCF5439-300x225.jpg
In three days you will need:
Vegetable oil
Mustard seeds
400g jar
Argh, what a complete plumb, I forgot I was away this week :D
I've put this 'on hold' until next week. I figured putting it in the freezer won't freeze it but it should stop the salting happening enough that it'll be ready to go when I get back.
Batteries in the camera died half way through so pics will be added later.
Now were on day 8 and your limes will be looking something like this:
http://randomstuff.info/blog/wp-content/uploads/2009/11/DSCF5443-300x225.jpg
At this stage if you like something a little less chunky you can whizz in the food processor.
In a frying pan heat 4 desert spoons of vegetable oil until it begins to shimmer. Take off the heat and add 1 desert spoon of mustard seeds. Swirl them around until they begin to pop,
http://randomstuff.info/blog/wp-content/uploads/2009/11/DSCF5442-300x225.jpg
while still hot pour over the limes, reserving some for later (enough to cover limes in your jar) and mix well.
Camera died at this point sorry :(
Thoroughly wash your jar with very hot water, I wash mine normally then pour boiling water over it. To be sure it's sterile I dry it in a low oven and wait for it too cool before handling.
Put the lime mixture into the jar squashing all the limes down so that there are no air pockets. When the jar is almost full, leaving 1-2 cm at the top pour over the remainder of the oil ensuring all limes are covered and put the lid on the jar firmly. There may be some left over - time to treat yourself to a taste!
Stored in the fridge it will last 6 months, maybe more but there's never any left that long!
Yum, yum, yum :)
I'm making a second batch for a Christmas pressie. I know someone who'll enjoy a jar of this ;)
Where's all the finished article pictures?
Where's all the finished article pictures?
Camera batteries ran out :(
but here it is in the jar... along with a no cook mango salsa
http://randomstuff.info/blog/wp-content/uploads/2009/12/DSCF5535-300x225.jpg
Good work, will be trying this at some point. Try and remember to take some pictures when you eat it. Interested to see what it's like.
It looks like this..
http://randomstuff.info/blog/wp-content/uploads/2009/11/DSCF5443-300x225.jpg
And gets better with age!
Some was eaten Saturday night with curry... what I couldn't fit in the jar
leowyatt
21-12-2009, 22:18
we have that with our popadoms at our local restaurant, nom nom :D
I just popped a jar open I made back before Christmas.
It. Is. Awesome.
That is all :D
Thought I'd give this a bump since I've just started a new batch. Got 10 limes salting down :)
Only problem is the last lot was pretty damn hot and I can't remember how much I adjusted the amount of chilli by ;D
If anyone wants to know how long this stuff lasts for, I see I opened the December 2009 jar in July 2010 and I'm just finishing that jar off now and it's fine. It's amazing what natural preserving does, but it begs the question why commercial food goes bad so quickly when it's got preservatives in it :confused:
Decided since I had done a few extra limes in there and I had some spare jars I'd split the mixture up. So I've got two jars of this one and one jar of this one:
http://www.curryfrenzy.com/curry/recipes/Lime-Pickle.html
This is a cooked one. It's got lots of other spices, sugar and a dash of vinegar. Had a taste while it was hot and it blew my head off. Should be good once it's matured for a few weeks.
Argh, I hate waiting! At least there's plenty of last years left ;D
How much does 10limes make?
Two Bon Maman jam jar fulls or one large Hellman's Mayonnaise jar (the big greedy bastad size jar) :)
would that be the 800g hellmans jars?
If I remember going to make this on payday. Need to finish the rest of my jars off. So need to do a lot more cooking.
Thought I'd give this my yearly bump! I put 15 limes in to salt down last week. I've used about 5-6 of them to make the cooked pickle I did last year and the rest of them will be turned into Lozzas pickle when I get back from Christmas at 'er parent's place. Still got quite a bit left from last year though. We'd better get some curries on the go :D
Ahhh you have reminded me I need to get a new batch going, will be going this in the Christmas new year interim.
Oh bugger! Cooking an Indian on Xmas Eve (not a whole one, just a leg joint) for the faaaamily and I could have made this to go with it. Dagnabbit!!!!
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