Makes 1 large jar
You need to make this of course when limes are available – if not than just do lemons!
This makes for a perfect gift for friends and family!
Ingredients
5 washed limes cut into 6 segments
5 washed lemons cut into 6 segments
100g Oryx Red Wine Salt
1 Tbsp fenugreek seeds
1 Tbsp black mustard seeds
1 Tbsp dried chilli flakes
2 Tbsp honey
1 Tbsp ground turmeric
300ml canola oil
Method
Put the cut limes and lemons into a sterilized jar and cover with Oryx Red Wine Salt
Dry fry the fenugreek and mustard seeds
Grind these into a powder with mortar and pestle together with chilli flakes and turmeric
Add this spice mixture to the limes and lemons and mix well
Heat the oil in small frying pan until smoking hot
Stir in the honey – be careful
Pour the oil and honey mixture over the limes & lemons and mix well
Cover the jar with clean cloth something like a muslin cloth will work. Tie it with string around the neck of the jar
Leave to mature in bright, warm place for 10 days, occasionally giving the jar a slow swirl
After 10 days transfer the lemon & Lime pickle into a tightly covered sterilized container or jar
It can be stored for up to 2 months
Remember once opened it must be refrigerated
Chef’s Tip: a little twist on this already delicious recipe – include carrots for Lime & Carrot pickle. Cut down the limes to 6 and add 2 to 3 large cleaned & peeled carrots cut in batons about 2cm by 2cm. Continue with same recipe as above
