Lozza's ludicrous but luscious Lime Pickle - Page 3

Jonny69 · 23-11-2009, 19:57

Argh, what a complete plumb, I forgot I was away this week

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.

Lozza · 26-11-2009, 23:42

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:

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,

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!

Jonny69 · 08-12-2009, 15:17

Yum, yum, yum

I'm making a second batch for a Christmas pressie. I know someone who'll enjoy a jar of this

Glaucus · 21-12-2009, 19:44

Where's all the finished article pictures?

Lozza · 21-12-2009, 20:13

Quote:

Originally Posted by AcidHell2

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

Glaucus · 21-12-2009, 20:18

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.

Lozza · 21-12-2009, 20:25

It looks like this..

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

Jonny69 · 10-07-2010, 21:23

I just popped a jar open I made back before Christmas.

It. Is. Awesome.

That is all

Jonny69 · 08-01-2011, 21:38

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

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

23-11-2009, 19:57	#21
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Argh, what a complete plumb, I forgot I was away this week 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. __________________

26-11-2009, 23:42	#22
Lozza Appreciates the very fine things in life Join Date: Jul 2006 Location: Simplicity Posts: 457	Part 3 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: 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, 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! Last edited by Lozza; 29-11-2009 at 01:02.

08-12-2009, 15:17	#23
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Yum, yum, yum I'm making a second batch for a Christmas pressie. I know someone who'll enjoy a jar of this __________________

21-12-2009, 19:44	#24
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Where's all the finished article pictures? __________________

21-12-2009, 20:18	#26
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	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. __________________

21-12-2009, 20:25	#27
Lozza Appreciates the very fine things in life Join Date: Jul 2006 Location: Simplicity Posts: 457	It looks like this.. And gets better with age! Some was eaten Saturday night with curry... what I couldn't fit in the jar

21-12-2009, 22:18	#28
leowyatt Chef extraordinaire Join Date: Jul 2006 Location: Infinite Loop Posts: 11,143	we have that with our popadoms at our local restaurant, nom nom __________________ "Dr Sheldon Cooper FTW!"

10-07-2010, 21:23	#29
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	I just popped a jar open I made back before Christmas. It. Is. Awesome. That is all __________________

08-01-2011, 21:38	#30
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	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 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 __________________