This Indian Lime Pickle Recipe Makes Your Microbiota Happy

• Vegan
• Gluten free
• Paleo

• Produce

  • 5 Limes
  • 1 Serrano chili

• Baking & Spices

  • 2 tbsp Cayenne
  • 1 cup Kosher salt
  • 1 tbsp Mustard seeds
  • 1 tbsp Paprika
  • 2 tbsp Turmeric, powder

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin seeds

Found on slowburningpassion.com

Description

Ingredients

• 5 - 7 Limes (whatever fits in a quart jar)
• 2 Tablespoons Turmeric Powder
• 1 Tablespoon Paprika
• 1 Tablespoon Cayenne
• 1 Serrano Chili, chopped
• 1 Cup Kosher Salt
• 1 Tablespoon Mustard Seeds
• 1 Teaspoon Cumin Seeds
• 4 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Cayenne

Directions

• Sterilize a quart sized canning jar.
• Wash, and completely dry the limes. Keeping moisture off of the limes from now on is key. They’re not submerged in a brine like other pickles. Rather, is the high salt content that inhibits mold and other spoilage.
• Cut the limes in half, then quarter each half (i.e., you’ll get 8 segments out of each lime).
• Lay the lime sections in a glass casserole dish and sprinkle with two tablespoons of salt. Then sprinkle on the spices and the chili. Mix well.
• Place a layer of limes in the canning jar (or crock). Layer on a thin layer of salt. Repeat with layers until all the limes are in the jar.
• Seal the lid loosely and leave the jar in a warm place where it gets sunlight for three weeks. Shake the jar daily to mix the lime. The limes should begin to turn brown by the end of the three weeks.
• Heat the olive oil in a large skillet and add the mustard and cumin seeds. Cook until the seeds begin to sizzle and pop.
• Add the pickles to the skillet and cook for an additional 2 - 3 minutes.
• Place in another clean, sterilized jar and refrigerate. If everything is sterile they’ll keep for six months to a year. You can leave them unrefrigerated if you are willing to eat them within the next two or three months.