Lime pickle
Method:
1kg (2lb) limes
100g (3 ½ oz) cooking salt
1 teaspoon cardamom pods
2 teaspoons cumin seeds
½ teaspoon cloves
500g sugar
Chilli powder (to taste)
75g (2½ oz) fresh ginger root, shredded
Place the limes in a bowl and cover with cold water. Leave to soak overnight, then drain. Top and tail them and cut into 5mm (¼ inch) slices. Place in a glass bowl, then sprinkle with the salt. Mix well, then cover with a clean teatowel and leave to stand for 12 hours.
Next day, grind the spices. Drain the limes, reserving the liquid they have produced. Place this liquid in a large pot with the sugar and ground spices. Bring to the boil, stirring until the sugar has dissolved, then boil for 1 minute. Remove from heat, add chilli powder and leave to cool. Add the limes and ginger and mix well.
Pack into sterilised jars, ensuring that there are no air pockets, then seal. Leave in a warm place, such as a sunny windowsill for 4-5 days before storing.
The pickle will be ready in 4 to 5 weeks
Method:
1kg (2lb) limes
100g (3 ½ oz) cooking salt
1 teaspoon cardamom pods
2 teaspoons cumin seeds
½ teaspoon cloves
500g sugar
Chilli powder (to taste)
75g (2½ oz) fresh ginger root, shredded
Place the limes in a bowl and cover with cold water. Leave to soak overnight, then drain. Top and tail them and cut into 5mm (¼ inch) slices. Place in a glass bowl, then sprinkle with the salt. Mix well, then cover with a clean teatowel and leave to stand for 12 hours.
Next day, grind the spices. Drain the limes, reserving the liquid they have produced. Place this liquid in a large pot with the sugar and ground spices. Bring to the boil, stirring until the sugar has dissolved, then boil for 1 minute. Remove from heat, add chilli powder and leave to cool. Add the limes and ginger and mix well.
Pack into sterilised jars, ensuring that there are no air pockets, then seal. Leave in a warm place, such as a sunny windowsill for 4-5 days before storing.
The pickle will be ready in 4 to 5 weeks
No comments:
Post a Comment