Lime Pickle
This was made popular within our family by one of my aunt’s in Kenya. It has no oil and yet can be stored in the refrigerator. The trick is to use the correct type of limes.
Ingredients
12 yellow limes preferably Kenyan (if you use lemons or green limes you will have a different result)
2 tsp salt
1 level tsp turmeric
2 tbs red chillie flakes
10 whole garlic cloves
4 inch thinly sliced fresh ginger
10 green chillies sliced into twos
Method
- Soak all limes in cold water overnight or in warm water for 2hrs (optional).
- Discard the water and dry the limes with kitchen paper.
- Thinly slice 4 limes into rings and place in a deep glass jar or bowl.
- Squeeze juice of remaining 8 limes over the slices.
- Add all other ingredients, cover jar with clink film and keep in the sunshine for 5 days, or if there is no sunshine, marinate in the jar for days. Turn over ingredients daily.
- Once lime rings are softer and assimilated in the juice, store in the refrigerator and utilize as required.
Will keep in the refrigerator for up to 8 weeks. If the pickle thickens or you would like it runnier, add 4 tbs of hot boiling water and mix
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