Sweet and Spicy Lime/Lemon Pickle.
In almost every culture, preserves, Pickles, Condiments are a part of meals.
Most of these are cured or preserved and some are made fresh. green Chutney is made fresh and many other pickles are cured with salt and baked in the Sun. Most of these pickles and condiment can last up to a year without refrigeration. This tradition has been going on in India for generations.
This process is long-takes many days. A friend of mine sent me some Yellow limes-small yellow lime size-thin skin and seedless lemons-I really do not know if I should call them Lemons or Limes. These were so nice and just perfectly ripe.
Anyway I decided to try different method to shorten the time before the Pickle is soft enough and it is just as tasty. I wanted to make something that saved time.
I cut the lemons in to 8 pieces and added salt and Turmeric, mixed them and kept it in a mixing bowl-covered for 3 days-mix it twice a day but keep it covered in a Glass bowl or a Jar. Generally the Original recipe takes about two to three weeks but I wanted to make it a bit faster and see if it works.
I wanted to make it with less sugar or no sugar. Most of cured pickles have sugar added.
This was an experiment that turned out better then I expected.
I made it with Agave nectar sent it to the friend who had given me the lemons. She called and really was pleased with the taste and the fact that there was NO sugar, it was even better then a regular pickle with sugar.
THIS CONDIMENT HAS TO BE KEPT AT ROOM TEMPERATURE FOR A FEW DAYS BUT HAS TO BE STORED IN THE REFRIGERATOR AFTER IT IS MADE.
Special Item needed- Indian Pickle Masala-available in Specialty store-comes in a plastic bag in a box. This pickle will not taste the same without the Masala. If it is not available in your area, you may want to order online from an Indian spice store.
The recipe is great the way I have done it but you may need to add or reduce spices-per your taste. The Indian pickles are used with meals like condiments. Please taste a little before using.
- 2 cups or about 12 small Lemons of This skin lemons cut in to 8 pieces (Make sure they are thin skin)
- 2 tablespoons Salt-Sea salt prefered
- 1/2 teaspoon Turmeric Powder
- 2 tablespoons Dhana Jeera PowderCorse gground (You can buy in Indian Store)
- 3 tablespoons Cooking Oil (+ 2 teaspoons for later use)
- 1 teaspoon each of Whole Cumin-Jeera and Black Mustard-Raai
- 5 Curry Leaves-Optional
- 2 Medium Mason Jar
- 3 tablespoons Indian Pickle spice (Available in Indian Store)
- 3 teaspoons Agave Nector (I buy Organic)
Cut the ends of Lemons and then Cut them into 8 pieced
Put them in a glass Bowl, add Salt and Turmeric-Mix them-use spoon do not use hands if possible
Keep them covered in a warm spot. Stir the mixture about twice a day.
Use a spoon to mix daily, salt will drain water from lemons. Do not drain until ready to mix-about two to three days.
- Lets make it ready now
Put the mixture of lemons and salt-it will be watery- in a colander and let the liquid drain
Put the mixture back in the bowl and add the Pickle masala, Dhana Jeera powder and Agave nector
- Give Tadka to preserve it.
Heat the oil in a small pan, add Raai and Jeera-when they start crackling, add Curry leaves and pour over the lemon mixture. Mix well gently. Put this mixture in a Jar and pour the 1 Tbsp oil we did not use.
The Pickle is now ready to eat.
Pour the mixture in a jar. Sprinkle the extra Pickle spice and keep the jar at room temp. for about 4 days- Stir about once a day-then store in the refrigerator.