﷽How I Made White Lime Pickle

This is my first attempt at making white lime pickle, which requires careful steps and patience.

Key Points:

• The jar must be sterilized and completely dry.
• There should be no water in the ingredients.
• Limes and other ingredients should be washed thoroughly and dried completely.

Traditional Method( How my mother make):

• Wash and dry the limes.
• Cut each lime into 4–6 pieces keeping the ends intact, Stuff generously with salt and black seeds and close.
• Add to the jar with garlic and bird eye chilies( Kanthari molak).
• Close the jar tightly and shake and mix and leave it to pickle for a month.
• Do not open the lid for a month just shake occasionally. The natural juice of the lime comes out over time.

How I made (Faster, 2 Weeks):

I blanched the limes to speed up the process.

Ingredients:

• 10 ripe limes
• Handful of bird eye chilies
• Garlic pods
• Salt
• Black seeds
• Vinegar
• Water (for blanching the limes)

Method:

• Prepare the jar: Sterilize an airtight glass or ceramic jar with boiling water, rinse with vinegar, and let it dry completely.
• Blanch the limes: Boil the whole limes in hot water for 5–10 minutes. Turn off the flame, add garlic and chilies, and let them sit for another 5–10 minutes. Drain and let them dry completely.
• Prepare limes for pickling:
• Wipe a clean, dry cutting board with vinegar.
• Cut the limes into 4–8 pieces 
• Coat generously with salt and black seeds.

optionally, keep them whole with the ends intact and stuff the lime with salt and black seeds and close.

• Assemble the pickle:
• Add limes, garlic, and chilies to the jar.
• Pour in some lime juice and a little vinegar.
• Close the jar and shake gently to mix.
• Pickling process:
• Keep the jar in a dark, warm place.
• Shake and mix occasionally without opening the lid.
• The pickle is ready in about 2 weeks and gets better each day.