Lime Pickle Recipe | Abel & Cole

Lime Pickle

Cooking time
Serves10-12 people
Vegetarians Vegans Gluten-free diets
Lime Pickle

A jar of zingy home-made lime pickle is just the thing to dollop on the side of curries, adding a sour note to balance out the chilli heat. But it's also delicious served with your Christmas cheeseboard, alongside cold cuts, spooned onto cheese on toast or stirred into soft cheese to make a tangy topping for jacket potatoes.

2 ratings
layout 2 comments

Ingredients

  • 15 limes
  • 4 tbsp sea salt
  • 4 tbsp Demerara sugar
  • 1 tsp turmeric
  • 1 tbsp smoked paprika
  • 1 tbsp ground coriander
  • 50ml sunflower oil
  • 1 tbsp cumin seeds
  • 1 tbsp yellow mustard seeds
  • 2 garlic cloves
  • A thumb of ginger

Prep: 25 mins + pickling | Cook: 5 mins

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Method

1. Sterlise 1 x 2 ltr jar by washing it in hot soapy water, rinsing under hot water and then drying it on a tray in an oven set to 160°C/Fan 140°C/Gas 3 till completely dry, or put the jar through the dishwasher.
2. Trim any stalks off the limes. Slice each lime in half, then cut each half into quarters. Slide the limes into a large bowl. Sprinkle in 4 tbsp sea salt, 4 tbsp Demerara sugar, 1 tsp turmeric, 1 tbsp smoked paprika and 1 tbsp ground coriander. Stir well, till the spices are evenly dispersed. Spoon the contents of the bowl into the sterilised jar and seal. Pop the jar somewhere cool and dry and allow to infuse for 3-4 weeks, giving the jar a good shake every couple of days.
3. When the limes have had their initial preserving time, tip them into a large bowl. Warm a dry pan to a medium heat. Scatter in 1 tbsp cumin seeds and 1 tbsp mustard seeds and fry for 2-3 mins, tossing occasionally, till the seeds are aromatic and toasted. Pour in 50ml sunflower oil. Peel and grate the garlic cloves and the ginger. Stir the garlic and ginger into the pan and gently warm through for 2 mins. Stir the contents of the pan into the bowl with the limes and stir well. Spoon the mixture back into the jar and refrigerate.
4. The pickle is now ready to eat, although the texture of the limes and the flavours will continue to mellow after a few more weeks in the fridge. Eat within 1 year.
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Momma

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Rating

Tried this recipe and the smoked paprika is really weird. Unfortunate given it takes weeks to find out, a load of ingredients and hard work. Weird - avoid the hassle.

Rating

So delicious! ... and super easy to make. I think I might try to cut the lime up a bit smaller next time but it may soften more over the next few weeks, it's only day 1 !