Name: Lime Pickle
Total time: 14 d 20 min
Yield: Serves 16 (Makes about 2 Cups)
Cuisine: Indian
Ingredients: 10 ounces limes (about 4), unpeeled, scrubbed, and dried; 3 tablespoons table salt; 3 tablespoons vegetable oil; 2 teaspoons red pepper flakes; 2 teaspoons paprika; 1 teaspoon brown or yellow mustard seeds; 1 teaspoon ground turmeric; 1/2 teaspoon ground fenugreek; 1 teaspoon sugar

Why This Recipe Works

Lime pickle is a salty, savory, and spicy condiment served alongside many Indian meals (it's often on the table in Indian restaurants, too). It's made by treating lime pieces with salt and letting them ferment at room temperature until the pith has tenderized and the flesh is soft. We found that this process worked most efficiently if the spices and oil were held back until the limes were fully softened. Our recipe uses a moderate amount of salt, a balanced blend of spices, and a touch of sugar to round out the lime pickle's flavor.

Before You Begin

The pickle will be ready to eat after the spices are added, but its flavors will continue to meld in the refrigerator over time. This recipe can be easily doubled or tripled. Use organic limes here if you can find them.

Instructions

Halve limes lengthwise. Cut each half lengthwise into quarters. Cut each quarter crosswise into ⅜-inch-wide pieces. Toss with salt in bowl, transfer to airtight container, and cover. Let sit at room temperature, stirring every few days, until pith is tender, 2 to 3 weeks.

Stir oil, pepper flakes, paprika, mustard seeds, turmeric, and fenugreek together in large bowl. Microwave until fragrant, 30 to 90 seconds. Add limes and sugar and stir to combine. Transfer pickles and liquid to 1-pint jar, cover, and refrigerate. (Lime pickle can be refrigerated for up to 6 months.)