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Export 9 ingredients for grocery delivery
Step 1
Prepare the limes - Cut each limes into 8 wedges
Step 2
https://www.fermentationrecipes.com/wp-content/uploads/Indian-Lime-Pickle-2.jpg
Step 3
Place ingredients in fermenting vessel - Place the cut limes into a small fermenting vessel (I used a 1/2 gallon glass wide-mouth jar) and toss with the salt, turmeric and vinegar. I now prefer using a 1/2 gallon Mason Jar with an airlock such as this.
Step 4
Cover and wait 4 weeks - Cover with a lid (not screwed on as you need to allow gas pressure to escape), a towel, or better yet an airlock. Let it ferment for 4 weeks, stirring every few days. This initial fermentation period helps to tenderize the lime peel and to make them more edible.
Step 5
Toast the Mustard Seeds - After letting the limes ferment for 4 weeks, begin the next stage by toasting the mustard seeds in a pan. Toasting the seeds helps to moderate their heat and enhances the flavor.
Step 6
Add in the other ingredients - Once the seeds have cooled add the mustard seeds, oil, asafoetida powder, fenugreek ( methi powder
Step 7
) and cayenne pepper
Step 8
https://www.fermentationrecipes.com/wp-content/uploads/Indian-Lime-Pickle-4.jpg
Step 9
Allow to sit for 2+ weeks - This resting period will allow the fermentation to continue and also for the flavors to merge and settle in.
Step 10
Jar it up and refrigerate - This should keep fairly indefinitely when refrigerated. I've actually enjoyed the last bit of an old batch recently after about 4 years and it was still as potent and delicious. Always be your own best judge when it comes to food safety, however.
Step 11
https://www.fermentationrecipes.com/wp-content/uploads/Indian-Lime-Pickle-6.jpg
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