Lime Pickle

Take up pickle-making as your weekend project. This deliciously tart, spiced lime pickle should last for quite some time in the refrigerator and will only get better with age
Lime Pickle
ITP Images
Lime Pickle
April 14, 2020
Level Easy
Preparation Time 10 minutes (plus 2 days brining time)
Cooking Time 15 minutes
Serves Makes 500ml
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


20 limes, quartered
2 tbsp spinneysFOOD Sea Salt
4 tbsp canola oil
4 tbsp spinneysFOOD Mustard Seeds
6 garlic cloves, grated
5cm-piece fresh spinneysFOOD Organic Ginger, peeled and grated
2 tsp ground spinneysFOOD Cumin Seeds
2 tsp ground spinneysFOOD Coriander Seeds
1/2 tsp spinneysFOOD Crushed Chilli
125ml spinneysFOOD Bottled Drinking Water
125g granulated sugar
2 tbsp white vinegar


  • 1

    Place the quartered limes in a large bowl and sprinkle the salt over, cover with cling film and set aside for 2 days, stirring every now and then

  • 2

    Heat the oil in a medium-sized pot over a medium heat. Add the mustard seeds and sauté until the seeds start to pop. Stir in the garlic, ginger, cumin, coriander and chilli flakes. Stir for a further 5 minutes.

  • 3

    Add the limes, water, sugar and vinegar to the mix and bring to a boil. Lower the heat and allow to simmer, stirring now and then, for 15 minutes or until thick.

  • 4

    Spoon into sterilised glass jars, seal and set aside for 1 week to develop the flavours.


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