With the fishing season about to begin, it is time be prepared. This pickle should be matured for at least a month before use. I made this before in Fiji, using lots of limes, but unlike in Fiji, limes are very expensive here. Rather than buy a huge pile, most of which would be used for juicing, I compromise by getting half a dozen fresh ones to pickle, and a bottle of lime juice, which is a very good product, and considerably cheaper if you just want the juice.
- 6-8 fresh limes
- 4 Tbsp salt
- 250 ml lime juice
- 100 ml water
- 1.5 cups raw sugar
- 10 whole cloves
- 1/2 tsp whole peppercorns
- 1/2 tsp mace
- Two or three whole green chillies
- Water to cook the limes
A sterilised jar of about 500 ml capacity.
- Slice off and discard the ends of the limes
- Slice them into thin slices about 3 mm thick
- Lay them out on baking paper on a plastic or glass tray.
- Sprinkle half the salt over the limes, cover with grease proof paper and leave for 2 to 4 hours
- Turn each slice over and sprinkle the remaining salt over them
- Replace the cover and refrigerate overnight.
- Next day rinse them well under the cold tap in a sieve to wash off any salt that has not soaked in
- Place them in a stainless steel saucepan with just enough water to cover them and bring to a gentle simmer
- Continue to simmer very gently for about 30 minutes until the slices are tender but still whole.
- While this is happening, and while watching to ensure the lime slices do not go to mush, put the lime juice, water, sugar chillies and spices into another saucepan, bring to the boil while stirring and then simmer very gently uncovered for about 20 minutes, watching to ensure it does not caramelise.
- Place some of the spiced syrup into a hot sterilised jar then pack in the lime slices, topping up as you go with the remaining syrup and making sure all air bubbles are removed
- Seal and store for at least a month before use.
Much much later…..
Bloody hell, loading photos via an iPad is a pain. Or is it the WordPress app, or my stupid internet connection? This is ridiculous. Half an hour to write the recipe, and over two hours loading two photos. A new record. I give up.