We all know pickling is an art. It is this statement which makes us all take a step back and stop ourselves from trying to make pickles. Making pickles in India is a very old tradition. Homemade lime pickle, lemon pickle, mango pickle have to be the most popular pickle recipes.
Just make pickles in a clean dry environment. Then you will find pickle making a breeze. Even I have experienced pickles turning out bad after taking utmost care. But it is definitely possible to make good pickles.
Homemade lime pickle is one of my favourites. It tastes just heavenly. I eat it with hot rice or with parathas or dab it on my toast. Oh boy, I love homemade lime pickle. I adapted the technique of layering salt and lime pieces from here.
Key points to remember while making pickle is to use good quality ingredients (preferably organic or locally sourced/grown). It is also important to keep containers and bottles clean, dry and sterilized (air dried). Simple precautions make pickles turn out the way they should be.
Do try other homemade dishes and DIY items from FOI! More pickle recipes will be added.
- 5 unwaxed limes
- Juice of 1 unwaxed lime
- Juice of 1 unwaxed lemon
- Scant 2 Tbsp red chilli powder (byadagi/Kashmiri)
- ¼ Tsp methi/menthya/fenugreek seeds
- 6 Tsp salt (powdered sea salt preferably)
- ¼ Cup groundnut oil
- 2 Tsp mustard
- ¼ Tsp hing
- Wash and air dry, 5 limes
- First cut them into halves and then quarter each half to get 8 lime pieces out of each one. Squeeze 1 lime + 1 lemon (about 75ml~)
- In a clean sterilised glass jar, sprinkle 1 Tsp salt at base, add 8 limes
- Now sprinkle 1 Tsp salt again, next add one more layer of limes
- Repeat this till limes are over, lastly sprinkle last Tsp of salt
- Pour lime + lemon juice all over
- Cover with cling wrap at the mouth or muslin cloth or even parchment paper, close lid, keep in dry place
- Next, keep shaking bottle every 12 hours, at the end of 2½ or 3 days, give a good shake. Pickle pieces change colour and their skin turns lighter and browner
- Roast methi seeds lightly and pound them into a powder in a mortar
- Add red chilli powder, add methi powder, mix well with clean wooden spoon, shake a little, cover and set aside. Now to wait again :). Keep an eye on the bottle. Pickle pieces will soften up and absorb all flavours
- After 3 weeks open jar and shake a little
- Make tadka with 3 Tbsp groundnut oil, heat, add 1 Tsp mustard seeds, allow to splutter
- Turn off heat, add ¼ Tsp hing, let it cool completely, pour over pickle, enjoy with hot rice
- Use as required. I love it with red boiled rice or ponni rice or regular sona masuri rice. It is also best enjoyed with curd rice!
As mentioned, use clean, dry spoons and containers
Adjust chilli powder as per spiciness desired
Keep in cool, dry place
Use only lime juice if you want instead of lemon juice
Homemade Lime Pickle Stepwise:
Wash and air dry, 5 limes
First cut them into halves and then quarter each half to get 8 lime pieces out of each one. Squeeze 1 lime + 1 lemon (about 75ml~)
In a clean sterilised glass jar, sprinkle 1 Tsp salt at base, add 8 lime pieces
Now sprinkle 1 Tsp salt again, next add one more layer of limes
Repeat this till limes are over, lastly sprinkle last Tsp of salt
Pour lime + lemon juice all over
Cover with cling wrap at the mouth or muslin cloth or even parchment paper, close lid, keep in dry place
Next, keep shaking bottle every 12 hours, at the end of 2 1/2 or 3 days, give a good shake. Pickle pieces change colour and their skin turns lighter and browner
Roast methi seeds lightly and pound them into a powder in a mortar
Add red chilli powder, add methi powder, mix well with clean wooden spoon, shake a little, cover and set aside. Now to wait again :). Keep an eye on the bottle. Pickle pieces will soften up and absorb all flavours
After 3 weeks open jar and shake a little
Make tadka with 3 Tbsp groundnut oil, heat, add 1 Tsp mustard seeds, allow to splutter
Turn off heat, add 1/4 Tsp hing, let it cool completely, pour over
pickle, enjoy with hot rice
Use as required. I love it with red boiled rice or ponni rice or regular sona masuri rice. It is also best enjoyed with curd rice!
