Last year the Feisty Tapas crew went crazy for lime pickle for the Christmas makes. Preparing lime pickle the traditional way is a lengthy process so this year I have put my research hat on (doesn’t it look cute?) to see if we could speed up the process. A lot of reading and notes later, yes we can! It may not be the authentic way of doing it but it has all the flavour and you can do it in no time ready for curry night or to surprise a friend or loved one if they are the ones cooking you the curry, just remember it’s best if you let it mature for a week before eating, let those flavours combine.
I actually have the limes for the traditional method in a ton of salt in the fridge as we speak, it’s time for the next step as they have been in there for four days. Yes, four days and all I have is limes in salt (you know by now that I’m kind of impatient, right?). The whole process takes way longer. I am of the opinion that it is worth making lime pickle both ways (quick and slow) so I am making it both ways! And yes, you may well have a jar coming your way.
You will find all my Instant Pot recipes here, all my Thermomix recipes here.