Lime Oil Pickle Food

LIME PICKLES

Steps:

• Mix 2 gallons water and pickling lime together in a large bowl; add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water.
• Fill a large bowl with ice water and soak cucumbers for 3 hours; drain.
• Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers; let sit, 8 hours to overnight.
• Bring cucumber mixture to a boil; remove pot from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

LIME OIL PICKLE

Steps:

• Separate limes into quarters and cut each quarter into 3 or 4 pieces.
• Remove stems and seeds of chillies and cut into halves or quarters depending on size.
• In a dry pan roast the various seeds separately over medium deat, stirring constantly to prevent burning.
• When they smell aromatic turn them out of the pan into a plate to cool.
• Heat both kinds of oil in a large pan and fry asafoetida, then lift it out and discard.
• Fry garlic and ginger over low heat until golden, then add remaining ingredients.
• Bring to the boil and let simmer for about 10 minutes, stirring constantly, add honey.
• Remove cinnamon stick and lemon grass.
• Cool and bottle.

LIME PICKLE

Steps:

• Put the limes in a saucepan and cover with water. Place a small heatproof plate on top of the fruit to keep them submerged and then bring to a boil over a medium heat and simmer for 20-30 mins until the limes are tender. Scoop out the limes, pat them dry with kitchen paper, and discard the cooking water.
• Once the limes are cool enough to handle, chop them (peel and pith included) into 3cm chunks and tip everything, including any juice, into a mixing bowl. Stir in the chopped garlic, chilli powder, turmeric and salt, and leave to one side for 1 hour.
• Heat a sturdy and dry frying pan over a medium-low heat, and add the mustard seeds, fenugreek, cumin and star anise, Stir and toast the spices for about 40 seconds until aromatic. Tip them into a mortar, add 1 teaspoon of sugar and pound to a powder with a pestle - you can also use an electric spice grinder for this, too.
• Add this ground spice mix to the limes, stir well, spoon everything into a sterilised jar and then seal. Leave the pickle in a warm place or on a sunny window ledge for 2-3 days so that flavours mature. Stir the limes once a day with a metal spoon to ensure they are evenly coated in the spice mix.
• Heat the oil in a wok or karahi over a medium-high heat and fry the ginger and green chillies for 2-3 mins, until the ginger starts to turn golden. Add the vinegar and sugar and simmer over a medium-low heat until the sugar has dissolved, then boil for 2 mins.
• Turn the heat off and add the steeped limes and masala. Leave on one side to cool and then spoon the pickle back into the same jar. Using a metal spoon, push the limes down into the jar so that they are covered by the spicy oil - you might need to add a little extra oil. Seal the jar and leave the pickle for 3-4 days before tasting. It will keep for 3 months at room temperature.

LEMON PICKLE RECIPE

Steps:

• Optional - If using fenugreek seeds, roast 1 tsp seeds on a low heat until they turn fragrant and deep golden in color. Cool this and powder finely. Measure ½ to 1 tsp powder for this pickle and set aside.
• Rinse the lemons well until running water and wipe dry with a clean cloth. Air dry them preferably overnight to ensure they are moisture free.
• Ensure the chopping board, knife, bowls, spoons and pickle jar are clean and moist free. Do not use moist surfaces or cutlery while you make the pickle to avoid spoilage.
• Chop 200 grams lemons to desired sizes and deseed them gently with a small fork or a knife.
• Extract the lemon juice from the rest of the lemons (another 200 grams) and discard the seeds.
• Spread the chopped lemon pieces on a clean tray and sun dry them for at least 5 hours. If you do not have sunlight, then put the tray in the oven and turn on the oven at 40 C (104 F), at the lowest possible settings in your oven for 1 hour, shake the tray after 30 mins. Keep the oven door ajar (little open) through out to avoid moisture building up inside.
• At the same time, spread red chilli powder, salt and turmeric in a tray. Keep it in the sun for 1 hour or in the oven at 40 C or 104F (without salt) for 20 mins. Keep the oven door ajar (little open) through out to avoid moisture building up inside. Remove the tray and place on a wired rack so the ingredients don't sweat.
• Also keep the lemon juice in the sun or in the oven. If keeping in the sun, spread a thin muslin cloth over the bowl of lemon juice.
• Before you make the pickle, cool down all of the ingredients including salt. This step is very important. They will become warm or slightly hot after keeping in the sun/ oven.
• Add the lemon pieces to a clean glass or ceramic bowl or jar.
• Pour the lemon juice, add 1 tbsp salt and turmeric.
• Cover and rest it for 1 to 2 days at room temperature in a dry clean place. Avoid keeping this in a humid atmosphere like in kitchen. Keep it in the living.
• Stir the lemon pieces together with chilli powder and ½ to 1 tsp methi seeds powder. Cover and set aside.
• Heat oil in a pan until hot enough. Then add mustard, red chilies and crushed garlic.
• Turn off when the garlic is fried to crisp and golden. Add hing and cool down the oil completely.
• Pour half of the oil to the lemon pickle and give a good stir. Taste it and add more salt and chilli powder if needed.
• Transfer this to a glass bottle. Pour the remaining oil over the pickle.
• Press down the pickle so the oil floats on top. Ensure there is a layer of oil over the lemon pickle as this helps in a good shelf life.
• Cover with a lid and refrigerate the lemon pickle for better shelf life.
• It takes 10 to 20 days for the lemon pieces to be ready. When the pickle is ready, the lemon pieces will soften.
• Always use dry spoons to serve the pickle. Wipe clean the sides of the jar with a clean tissue after every use. Ensure most of the lemon pickle is under the oil at all times. This helps in preserving the pickle for longer.