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

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!

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

I wanted to know if you have tried Pataks and if this is similar?

Thanks for the post )

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

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

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Regards

Chris Nizzi

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.

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

Many 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.

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

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

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.

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