Growing up in rural-Missouri the only pickle I had ever experienced were those composed of cucumbers with the occasional cucumber/carrot/cauliflower/jalapeno pepper. I must admit that the non-cucumber variety of pickles did not interest me in the slightest, they seemed to vinegary for some reason pickled cauliflower just seemed wrong.

Fast forward a few years and I adore pickles. My first experience with Indian pickles was when I opened up my then-boyfriend’s cabinet and saw a container of darkened fruit that looked a little strange to my unknowing eye. But when he opened the container my nostrils were greeted with the overwhelming aroma of sweet spices such as cardamom and cinnamon. If I close my eyes I can take myself back to that very moment and remember how captivated I was that very instant. I was lucky enough to learn some pickling tips from my old Father-In-Law who is an avid pickle maker.

A few months ago I made a Lemon Preserve that turned out beautifully. Unfortunately it was tossed by my husband who did not realize that the lemons were supposed to be enclosed in a thick, sauce-like juice so I had to start from scratch. So, in my pursuit to make more preserved lemons I also made lime pickle.

Ingredients

10 limes, cut into 8 pieces each
2 limes for their juice only
1-inch piece of ginger, grated
3 tsp. salt
1 TB. methi seeds
1 cinnamon stick
3 cloves
4 green cardamom pods - seeds only
1 tsp. turmeric powder
1 tsp. chili powder (or to taste)
4 green chillies, cut into 4-pieces, lengthwise (to taste)
1 tsp. hing
1 tsp. methi seeds, roasted and ground
1 tsp. black pepper corns, roasted and ground
1 tsp. mustard seeds, roasted and ground

Method

• First action of the day? Sterilize your jars, equipment, a bowl etc. Anything that will be coming into contact with the pickle ingredients - sterilize. I might be overly paranoid but when it comes to pickling or canning items I do have a slight fear of poisoning people. I also try the food first prior to giving it to anyone else in the family.
• Clean the outside of the limes but be sure EVERYTHING is dried properly. No water should go into the pickle.
• Divide salt, only use 2 tsp. to begin leaving 1 tsp. of salt on the side.
• Making pickle is so simple. Prep all the ingredients into a large bowl. I first cover the limes (as pictured above) in 3 tsp. of salt and the juice of the limes that were kept for their juice only. While those sit I roast the spices on low heat in a dry non-stick skillet and grind in a coffee grinder reserved exclusively for spice grinding. Then mix all spices together and sprinkle over the limes; followed by mixing remaining ingredients: ginger and green chillies.
• Stuff ingredients into a jar that will hold all it tightly but still allowing things to move around a bit when shaken.
• Place pickle in a window that gets decent sunlight or sit outside during the day in the sun and bring in at night. Shake the pickle every day.
• I always give pickle at least a month to cure. If you live in an area with less sun it will probably take longer.
• After a few days the liquid inside the jar should become a thick consistency.
• Eat with Indian dishes of your choice. I think it always take the meal one step further to being extra-delicious.