Lime Pickle recipe
November 5th, 2009
Several people have sent me mails asking for a lime pickle recipe that is quicker to make than the traditional lime pickle recipe below.
I’ve added a quick lime pickle recipe that makes a good lime pickle in about an hour as opposed to weeks! I’ve put a link in to the quick lime pickle recipe which is further down this page. The choice of which lime pickle recipe you use is yours!
Traditional Lime Pickle Recipe
I have to thank my good friend Prashant and his father for introducing me to the art of making Indian pickles and especially this lime pickle recipe. It takes 5 weeks to make and is a simple lime pickle recipe to follow. The lime pickle produced is one of the best I’ve tasted!
Changing the traditional lime pickle recipe to your taste
Before we start making the lime pickle recipe, there are two easy changes we can make that alter the taste and texture of pickle so it more to your taste.
They are both simple changes to the lime pickle recipe.
Changing the lime pickle recipe to produce a softer textured pickle
One of the first things you do when making this lime pickle recipe is to cut the limes up. The smaller you cut the pieces of lime, the softer the skin of the limes become.
The taste doesn’t changes particularly, but the texture of the lime pickle does!
So if you want a softer textured lime pickle, cut the limes into smaller pieces. (Sixteen pieces). Otherwise, cut the limes into eight pieces for a chunkier lime pickle.
Either works well with this lime pickle recipe.
Altering the lime pickle recipe to change the hotness of the finished pickle
Change the degree of hotness of the finished pickle by varying the amount of chilli powder prescribed by the lime pickle recipe. The 10 Tbsp of chilli powder makes the Lime Pickle quite hot.
Try using 5 Tbsp to start with for a nice tangy and spicy Lime Pickle and then add to taste.
You can also make the lime pickle recipe seriously hot by increasing the amount of chilli powder beyond the 10 Tbsp!
Again, all amounts work well with the lime pickle recipe dependant on your taste!
The equipment needed to make Lime Pickle Recipe
You will need a resealable container in which to make the Lime Pickle. I prefer to use the large glass pickling jars which are readily available. Failing that, you can use a plastic food container as long as it has a resealable lid.
The ingredients used in the Lime Pickle Recipe.
16 Limes
5 Tbsp salt
3 tsp turmeric
1 Tbsp white vinegar
250 grams skinless split mustard (slightly crushed)
50 grams crushed fenugreek seeds
10 Tbsp red chilli powder. (See ‘Two things to consider’ above)
1 tsp asafoeteida powder
1 and 1/2 cups vegetable oil
1/2 cup mustard oil (or substitute with vegetable oil)
The method for the Lime Pickle Recipe.
When making this Lime Pickle recipe, note that setting aside should be at a comfortable room temperature, not cold.
If you can, put the lime pickle in a room where it will catch the sunlight or is near a radiator. This lime pickle recipe can be made all year round!
1- Cut limes into small pieces or quarters. (See ‘Two things to consider’ above)
2- Add salt, turmeric and white vinegar.
3- Stir well making sure that every piece of Lime is covered.
4- Then set aside in your storage jar.
5- Stir the marinade every alternate day for 4 weeks or longer until the pieces of Lime are quite soft and tender. Remember to seal the container when you have finished!
6- Add the crushed mustard, asafoeteida, red chilli powder, vegetable and mustard oil.
7- Mix well and store in a glass or plastic jar for 1 additional week before using the Lime Pickle.
That’s the Lime Pickle done ready to enjoy.
What’s next for the lime pickle recipe?
The first four weeks is about marinading the limes, breaking them down, ending up with a base pickle.
The last week is to add the flavour.
Before consuming, leave it for an additional week to mature further if you can.
Other variations of the lime pickle recipe
You might consider dividing it up into smaller portions before adding the different spices in the final week to create different varieties of the lime pickle recipe.
For instance, for a sweeter pickle, try adding sugar or Jaggery and using only 5 tablespoons of chilli powder. A Limepickle doesn’t have to be hot or sour. It can be spicy and sweet!
Alter the lime pickle recipe by adding lemon zest in the final week. The combination of a hint of lemon with lime is delightful, different and makes for a fresh tasting pickle. See the lemon pickle recipe
Turn the lime pickle recipe into a lemon and lime pickle recipe!
Change the lime pickle recipe to a lemon and lime pickle. Instead of using 16 limes, use 8 limes and 8 lemons. Both fruit flavours become prominent in the resulting pickle.
The lemon peel breaks down in a shorter time than the lime so it’s a great tasting mixed flavour pickle with a slightly different texture!
There are many variations you can make to the lime pickle recipe. Remember to write them down so it’s repeatable. I’ve fallen foul of this many times in the past!
Enjoy the lime pickle recipe and make it your own by experimenting!
Quick limepickle recipe
This lime pickle recipe was given to me by a friend called Dev. We followed the lime pickle recipe religiously and it produced a fine lime pickle that’s much quicker to make!
This lime pickle recipe takes about an hour to make including bottling and you can start to eat the lime pickle straight away. Like most pickles, the produce of this lime pickle recipe improves with age. The longer you leave it to mature the better this pickle becomes.
This lime pickle recipe produces a commendable pickle. Different from the traditional lime pickle recipe above but is just as enjoyable. The taste and texture is different and it’s a bit spicier 
The ingredients for the quick lime pickle recipe
500 grams of chillies (About half and half mixed red and green)
1 kg limes
200 grams chopped fresh ginger
15 chopped garlic cloves
6 chopped fresh curry leaves
4 cups distilled white vinegar
1 tsp turmeric
1 Tbsp salt
3 Tbsp mustard seed
2 Tbsp fenugreek seeds
3 cups vegetable oil (If you have mustard oil, use 2 cups vegetable oil and 1 cup mustard oil)
5 Tbsp vegetable oil
Preparation for this lime pickle recipe
Make sure you have sterilised jars and lids prepared for bottling. They must be thoroughly dried!
The method for the quick lime pickle recipe
1- Heat 3 Tbsp of oil in a large frying pan until hot.
2- Sauté the limes turning them over until their skins are a golden brown.
3- Dry the limes and cut them into about 6 thick slices and then half the slices.
4- Put 2 Tbsp of oil into a blender, add the chillis, chopped curry leaves, chopped garlic, chopped ginger and curry leaves. Blend to a paste
5- Heat the remaining oil in a pan until hot. Add mustard and fenugreek. Heat the seeds until they pop open.
6- Add the paste, stir and simmer for 15 minutes. Turn off heat.
7- Add the turmeric, pieces of lime and vinegar and stir until thoroughly mixed.
8- Using a slotted ladle or spoon, put the limes into jars, and pour the remaining fluid over the limes ensuring they are just covered.
9- Stir to remove any air bubbles and seal jars.
That’s it, the lime pickle recipe is done!
This limepickle can be eaten right away, but definitely improves with age as they all do!
Whichever lime pickle recipe you decide to make, I hope you enjoy making and eating the lime pickle!
The traditional lime pickle recipe remains my favourite but both produce different but great results.
Chris Nizzi
Articles on lime pickle and great news about the lime pickle recipe!
Good news about the lime pickle recipe!
Using Lime pickle to add spice to food
How about making Lemon Pickle
Great pickle recipes – Lime Pickle Recipe
May 22nd, 2010 at 1:02 pm
Fantastic! I thought the quantity might be too much but this is going to vanish when people taste it – thanks for sharing
July 21st, 2010 at 1:20 pm
I have been searching for a decent lime pickle recipe and I have found loads, but none look particularly good, and require 3 months of waiting. I don’t even want to wait until tomorrow, so I have been trying to find a much quicker recipe! Your recipe looks perfect!
Thanks a million for this post, I have the limes, and I’m ready to go! Looks fantastic!
July 21st, 2010 at 4:19 pm
Hi Michi
Hope you enjoy it when you’ve finished making it. If you get stuck, contact me and I’ll help out where I can.
regards
chris Nizzi
August 5th, 2010 at 4:59 pm
Ive just looked online for a lime pickle recipe and yours is the one Ive chosen. I ‘m so looking forward to making it!
Im an ardent pickle & chutney fan and usually make about 50 Kg a year in about 10 flavours. We have a pickle party in our autumn garden – although I see this one won’t be ready for that! We decorate the place with gourds and dried hedgerow flowers and usually try the home-made wine.
Wish me luck!
Angel
August 5th, 2010 at 5:17 pm
Hi Angel
I’m glad you’ve chosen our recipe. You won’t be disappointed! If you get stuck, give me a shout and I’ll help where I can.
Presumably you don’t eat all that pickle and chutney yourself
The pickle party sounds like a great idea and a lot of fun. The wine even better! Is the party a tradition in your neck of the woods like a harvest festival or something you started yourself?
Either way sounds like a great thing to do.
Kind regards, Chris Nizzi
September 30th, 2010 at 5:34 pm
Hi Chris,
This looks great. I’ve just started a batch and wishing i’d started sooner! I’m a massive lime pickle fan.
Just one question… When you leave them for the first month, do they need to be completely squashed & submerged in liquid? I’ve made preserved lemons a lot, & you usually top them up with boiled salty water.
Cheers for the post & any help you may be able to give.
Keep up the site, it’s much appreciated.
Cheers,
Dan
September 30th, 2010 at 9:14 pm
Hi Dan,
I’m glad to hear that your going to have a go at making the lime pickle!
And thank you for your kind words about the blog.
Watch out for a sweet chilli sauce recipe in the next few days!
Your question…….
Stirring the lime pickle keeps the lime moist and you’ll find that it produces its own juices quite quickly. So there is no need to add any other fluid as in the preservative process. The pickling process takes care of it.
By the way, when you make the pickle, put the container close to a radiator if you can. It will speed up the first part of the process by up to two weeks.
You can tell by pinching the lime peel and seeing how tender it is. Same as testing pasta to see when it’s cooked.
If you are in the Covent Garden area on a Thursday, drop in to the real food market (Outside on the east piazza and look for the Old Hatfield Pickle Co stall.
It would be my pleasure to give you a jar of Lime Pickle so you know what it will tastes like!
Regards
Chris Nizzi
October 1st, 2010 at 2:34 pm
Cheers Chris,
That’s a kind offer, I might just do that… I’ll be keeping my eyes out for Old Hatfield Pickles from now on.
Good luck with the stall & thanks for the advice.
Best,
Dan
October 25th, 2010 at 2:51 pm
Hi Chris,
Me again I’m afraid…
I’ve let me pickle do it’s thing for a month, and am going to to the final spices this weekend. I can’t for the life of me seem to get Skinless Split Mustard, even down on Bethnal Green Road, which is rammed with asian stores. Can I use normal brown mustard seeds? Will it spoil anything?
Cheers,
Dan
October 25th, 2010 at 6:40 pm
Hi Dan
You do need to use the Split Mustard Seed.
Use the contact form and I’ll send you some. My complements.
Kind regards
Chris Nizzi
November 16th, 2010 at 9:01 pm
[...] a go to see how things panned out. I started with lime pickle and picked the recipe on the website http://www.limepickle.com (seemed like the most obvious [...]
November 17th, 2010 at 6:14 pm
Great to hear that your lime pickle turned out the way it should.
Regards Chris Nizzi
November 19th, 2010 at 9:15 pm
Thanks for sharing your recipe. I’m going to make it to give away as Christmas presents.
Regards
Anne
November 20th, 2010 at 10:32 am
Hi Anne
That’s great news.
Any questions or issues getting the ingredients, let me know and I’ll help where I can.
Regards Chris Nizzi
November 20th, 2010 at 10:58 am
Hi Anne
Just had the thought that you haven’t got much time before Christmas to make the Limepickle.
Just a quick tip to speed the process up.
While making the limepickle, put the container you are making it in near to a radiator.
That can reduce the overall fermentation time by up to a week!
Regards
Chris Nizzi
November 20th, 2010 at 3:20 pm
Excellent, thanks for the tip. I’ve just got all the ingredients and will start today.
Thanks again for your help.
Anne
November 26th, 2010 at 9:50 pm
Hi Chris
I`ve started your pickle and can`t find the seeds.
Are split mustard seeds just the nomal yellow ones,but crushed?
Please let me know,thanks! Arthur
November 27th, 2010 at 11:15 am
Hi Arthur
I’m putting a post up about the mustard seeds. It seems that there is some difficulty in obtaining them.
The yellow seeds crushed will be fine.
A good thing to do is crush half the quantity and grind the rest. Gives a slightly better texture and appearance to the pickle.
Regards Chris
December 5th, 2010 at 10:26 pm
[...] pickle: Great on toast. Recipe here. It’s [...]
December 31st, 2010 at 4:38 am
I have been making this lime pickle for the last two weeks. I have recently moved to Australia and it has softened the limes in just a few weeks left on the windowsill! I will probably leave it another week just to be on the safe side but I am excited about adding the oil and other spices, it already smells amazing!
Thanks for the recipe
December 31st, 2010 at 12:46 pm
Hi David
With the amount of sunshine in Australia the Limes should soften up in no time!
The smell is great but wait until you’ve done the rest! It gets better!
The Old Hatfield Pickle Co sell Lime Pickle made using the same recipe! And they sell a lot of it!
It’s the best I’ve tasted.
Please let me know what you thing when you’ve finished it!
Happy New year to you!
Kind Regards
Chris Nizzi
January 3rd, 2011 at 6:45 pm
Hi Chris,
Have just started to make your traditional lime pickle and just want to check with you that it is 5 tablespoons not teaspoons of salt for 16 limes – It just seems an awful lot.
January 3rd, 2011 at 6:58 pm
Hi Chris
5 Tablespoons is the correct amount.
It needs a lot of salt to break the Lime peel down.
You do not taste it when the Pickle is finished!
Let me know how you get on with the Lime Pickle!
Kind regards
Chris Nizzi
January 4th, 2011 at 11:50 pm
Hi Chris,
I have a big lime tree where I’m house sitting which is about to drop the mother load! I’m not sure of the variety, perhaps Tahitian, but they’re quite small, about golf ball size. I’m wondering what size limes you use for your recipe and if I may need to increase from 16.
Also, I’m in Darwin Australia where it’s at least 32 degrees celcius every day, so what would your estimation be about the time period they should marinade?
Thanks, Fiona.
January 5th, 2011 at 4:01 am
Hi Fiona
Sounds like you’re in a great position to make limepickle!
The limes I use are about the size of a standard lemon you get in any supermarket.
So you would need to increase the number of the smaller limes you have on your tree.
With a temperature of 32 degrees C, the fermentation process could be as little as two weeks if you left the limes in direct sunlight and I guess you have plenty of that!
We have made limepickle in the winter in the UK. Leaving the fermenting limepickle next to a central heating radiator reduced the time to less than three weeks.
The only thing I would add is that you will need to stir the fermenting limepickle very thoroughly because of the increased amount of lime peel that using small limes will bring. You may also have to add a little more salt during the process. Perhaps one tablespoon.
Hope that helps
Best of luck with the limepickle and any issues, let me know and I will try to help.
Kind regards
Chris Nizzi
January 6th, 2011 at 7:45 am
Great, thanks Chris.
I have tried 30 limes! Their skins are rather thin so hopefully they will be ok (there will be a disclaimer on the jars that there’s no guarantee that there will be no pips though, seedy little buggers!).
I will let you know the end result in a couple/few weeks. I’m also trying another traditional recipe at the same time so it will be a taste test extravaganza!
Thanks again,
Fiona.
January 7th, 2011 at 12:49 pm
You are welcome.
Chris
January 10th, 2011 at 10:21 pm
Hi Chris,
Thankyou for sharing such a lovely recipe. I made the traditional lime pickle in September and although it smells and tastes delicious the split mustard seed doesn’t seem to have softened very much. Do you think it will improve if I leave the pickle for another month or should I just go ahead and eat my crunchy pickle
Many thanks
January 11th, 2011 at 10:31 am
Hi Rachel
The split mustard seed should have softened and to some extent dissolved.
I’d suggest that you leave it as you suggest but stir it to make sure it’s agitated to help it dissolve split mustard seed.
Regards Chris
January 12th, 2011 at 4:59 pm
Thanks for an informative site, just made the quick pickle recipe! didnt have enough chili so only put 120g (red crushed) in, this still made for a mind bending strength, so i’d be wary of putting 500g in! unless your used to extreme chilli overdose.
Slightly difficult recipe to follow i thought maybe it was just the wording…..
“3 cups vegetable oil (If you have mustard oil, use 2 cups vegetable oil and 1 cup mustard oil)”
this wasnt really explained where to put it? I didnt use it at all, just a few tbsp oil as instructions said, and when to add the salt? and do u keep all the limejuice?
Haha its probably me tho! I only had 350ml white wine viniger too, and i just cracked 2 nice kilner jars by trying to put the now “cooled” paste mix since the addition of the cold limes into the hot / steralized jars from the oven ;(
Either wait till your jars cool before filling them up, or heat the whole pickle mix to hot, then fill your hot jars!
Thanks, it still looks good and sure it’ll be top taste anyway!
Great idea sauting the limes? Is this too release flavour? or too soften the skins quickly for an instant pickle?
Richy.
March 22nd, 2011 at 7:35 am
Excellent article, what cms do you use on your site ?
March 22nd, 2011 at 7:58 am
Thank you.
The CMS is WordPress
Regards
Chris Nizzi
March 26th, 2011 at 2:01 pm
Hi Chris
Im just about to embark on this recipe but Im the only one that eats lime pickle. Can you tell me once it is all finished, if I put it into small glass jars how long can I keep it before it goes off? And does it need to be kept in a frige. Many thank
March 26th, 2011 at 5:08 pm
Hi Jacquie
Maybe it’s not a shame that your the only one who eats limepickle.
More for you!
You can put it into glass jars.
Just see that there is a light film of oil covering it.
It will keep for a very long time. I have some that is about two and a half years old and it’s fine
The mustard and oil in the limepickle preserve it as the natural pickling process.
An un-opened jar does not need to be kept in a fridge. Just in a cool dark place.
Once opened, I would keep it in a fridge though its not strictly necessary.
Hope that answers your questions
Kind regards
Chris Nizzi
April 24th, 2011 at 5:52 pm
Hi, this sound’s very exciting – I am obsessed with the Patak’s medium lime pickle, I have never been pregnant but I think it’s the closest thing I can imagine to a craving, it makes me wild!
I wanted to know if you have tried Pataks and if this is similar?
Thanks for the post
)
April 29th, 2011 at 2:48 pm
Just finished the Traditional lime pickle recipe.
Totally agree with you. It’s the best!
April 30th, 2011 at 8:24 pm
Hi Lauren.
I’ve never been pregnant either
Patak’s medium lime pickle is similar from a spicy perspective but nowhere near as rich in flavours and texture. But having said that, it is a commercial lime pickle!
The traditional lime pickle recipe is really quite stunning and certainly the best I have eaten.
But then again it’s hand made, you would expect it to be significantly better.
Guess it must be a bit like having twins!
Regards Chris
May 16th, 2011 at 4:44 pm
Wow I can’t wait to try this!
Does anyone know of a place online to buy some of these items, asafoeteida, mustard seeds, and mustard oil. I’m in Surrey, so maybe even some shop in London? cheers!
May 18th, 2011 at 6:18 am
[...] Food, glorious food and drink!Lime Pickle Recipe Nov 5, 2009 … A traditional lime pickle recipe that takes 5 weeks to mature, and a quick lime pickle recipe that … [...]
May 22nd, 2011 at 4:49 am
Hi Aasa
Try V B and Sons in London.
They have branches all over the place!
If you get stuck with any of the ingredients, use the contact form and let me know.
I will be able to help you.
Regards
Chris Nizzi
January 10th, 2012 at 8:23 pm
Hey. I have to try this recipe! I was recently given a curry cook book and was hoping there would be a lime pickle recipe, but sadly there wasn’t. This was the first recipe that came up on my search and it looks great so i shall search no further! I’m going to get all the ingrediants before i start so im not franticly searching for spices at the last minute! Thanks for the great recipe!
Cheers.
Fletch.
January 12th, 2012 at 12:33 am
Just checking here. Thank you for your recipe. I bought a box of lemons and limes before Christmas and so thought it would be good to make pickle. Chose the long method and have started it in a crock with a lid. After a month it is fermenting, that is bubbling and smelling a bit alcoholic – is that right? And if so, what stops it fermenting and preserves it? Am losing a bit of confidence as it also takes very bitter – not sour, I mean bitter. Shouild I start again or keep the faith? Thanks for your help!
January 12th, 2012 at 9:51 am
Hi Chris,
Really want to give this a go but getting stuck trying to buy asafoetida powder online. Do you have any idea where I can get some from? I only want to buy a small quantity and the only place I can find with stock wants me to buy a kilo of it!
I live in the sticks so London shops aren’t really an option.
Kind regards
Becks
March 2nd, 2012 at 3:12 am
i did the same way of this recipe….but with oranges…. i put some ginger pwdr too.
what u guys think? please let me know
April 8th, 2012 at 10:12 am
I’m four weeks in, still waiting for the limes to soften up just a little more, this is all very exciting!
I have purchased some yellow mustard seeds, but they aren’t split.
Can I crush them myself? Or do I need the real thing? Because I can’t seem to find them anywhere! I’m based near bristol, so if you of somewhere, I would be eternally grateful!
Christopher
May 4th, 2012 at 2:45 am
Hi Chris,
By chance I came across your site today after making mango chutney ( we now live in Nicaragua and it is the mango season) and since I had bought a bag of limes in the market yesterday I decided to have a go at making Lime Chutney. We love Indian/spicy food but they don’t sell Sharwoods or Pataks here so I’m having a go myself. I made mango chutney last year, but not enough, it was so good and disappeared quickly.
I’m excited to try your recipe, many thanks for the detailed instructions. I will have to use tiny chillies we have wild in the garden rather than the powder that I don’t have here, I hope they work as well.
Best wishes, Tina
July 25th, 2012 at 9:53 pm
Hi Chris,
My limes have been sitting on my windowsill for just over 4 weeks now, and they don’t seem to be that soft – is it a case of just leaving them until they do?! I’ve seen in some other posts that you suggest to put them by the radiator, but now summer is finally here, there hasn’t been much need for it! Is there a chance that by the window, the difference in temperature between day and night might be slowing the process?
Sorry – question overload there!
Thanks,
James
September 9th, 2012 at 5:36 pm
thankyou chris for the lime pickle recipe cut and mixed my limes today,,ill let you know how i get on,,,for anyone looking for spices google spices of india ,,ive just bought a £70 gift set,,,i now have almost every spice i will ever need!!!oh and i bought a tandoor oven,,cant wait to get going hail hail the lime pickle!!!!kevin
September 10th, 2012 at 1:52 pm
Hi Chris,
I have just made and bottled the traditional recipe. I have a question about the large amount (250g) of mustard seed – to me this seems to be too much – it totally dominates the pickle in the jar. Can you confirm this amount, my thoughts would have used 50% less.
regards
Ronnie
September 15th, 2012 at 11:55 am
Hi this is a great recipe! Thank you.
One question I have though… My limes have been in the sealed jar wIth the salt, turmeric and lime for a week now and it’s started fizzing a bit, is this normal??
November 4th, 2012 at 9:48 pm
I can’t wait to try out your traditional lime pickle recipe. I know some people who would love this for Christmas. I was wondering, do I need to steralise the jars at any point for the traditional lime pickle recipe? Many thanks for your help. Liz
November 19th, 2012 at 9:51 pm
Help!! I have just gone through the epic process of making the traditional lime pickle. It tasted great before putting in the jar to sit for a week. It’s now a week later and the pickle seems to be growing! It’s leaking oil and when I took the lid off one of them it was bubbling! I know there is a certain amount of fermentation which is meant to take place, but should it continue in the jar?
November 30th, 2012 at 4:44 pm
That’s funny. You can make a really beautiful Orange and ginger pickle using a similar method.That’s another recipe I will be posting. Nice to hear from you.
November 30th, 2012 at 4:45 pm
You can split them or grind them yourself. To solve the problem of folks not being able get the right ingredients. I will be supplying them from the website shortly.
November 30th, 2012 at 4:47 pm
Hi Becks. Ingredients seem to be a problem. And one kilo of it is a huge amount. I will be supplying the ingredients on-line shortly.
November 30th, 2012 at 4:49 pm
As long as they are thoroughly washed and air dried they will be OK.
December 4th, 2012 at 3:56 pm
It does seem a lot but it is correct.
Wait till you taste it
If you want to change the appearance of the lime pickle. You can grind half of the mustard seed. Changes the appearance significantly.
December 4th, 2012 at 4:01 pm
James.
Temperature differential could well be making a difference.
In India the ambient temperature is much higher than here.
Just keep the lime pickle warm as you can. May take a bit longer but it will work.
Regards Chris
December 4th, 2012 at 4:04 pm
This doesn’t sound quite right.
It sounds as if you might have had some water in there which will give it a bitter taste.
sorry to say it but it sounds like you may need to start again
December 10th, 2012 at 6:06 pm
No it should not be doing that a all!
It should have fully fermented by the time you put it into jars.
Not sure what is happening here.
My suggestion would be to empty the lime pickle into a large container with the exception of the one that is bubbling. sounds like that one has a contamination problem.
Let it finish its fermentation and re-bottle.
December 10th, 2012 at 6:07 pm
It can have the appearance of fizzing.
December 10th, 2012 at 6:10 pm
Sounds like a great idea. Would consider a pinch of ground nutmeg too!