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Lime salt and water pickle by Udit Sarkhel


(per 400ml jar – makes about three jars as a basic recipe)
7 small, untreated yellow limes
2cm diced fresh ginger
50g salt
About 60ml water

This is the simplest of all pickles – not too different in kind from Moroccan salted lemons. Choose the ripe yellow limes sold to the ethnic communities, rather than the larger green limes that look like lemons.


Pack the limes and ginger in a jar together with the salt and water. Fit the lid and shake. Store in a sunny place for at least a fortnight using the same method as for the mango pickle. Once it is ready, don’t hide it away for months as you do with English pickles – use it within a month.

Udit Sarkhel

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