Pickled Lemons & Limes

I am in the process of giving my pantry a New Years refresh and using up anything leftover for Xmas so with this in mind I made this little pickle. 

I don’t specifically have a recipe for this but I always use the same structure of proportions of salt and sugar when I make these things as I really find the balance works and keeps well.

In my experience it keeps for two years but it won’t last that long in our house!

I took a kilo of lemons and limes and soaked them in water overnight.



The following morning I threw away the water, thickly sliced them (throwing away the ends) and coated them in 100g fine salt. I then left them till early evening to soak and create some juices.

I then ground some spices – I often vary these but this time I used 1 teaspoon of black cumin, 1 teaspoon of cumin, ½ teaspoon of cloves and a teaspoon of green cardamon seeds.

I sieved the fruit and put the juices in a non reactive pan with ½ kilo of dark brown soft sugar and the ground spices.

I brought it to the boil and simmered it on very low, stirring continuously for five minutes then removed it from the heat and allowed it to cool for five minutes.

Then I stirred in half a teaspoon of chilli flakes and a teaspoon of poppy seeds.



I allowed it  to cool completely then stirred in the fruit mixture really well along with a handful of shredded ginger.

Take your time -it’s pretty gooey!

Now it’s sitting in the sun on the windowsill where I will leave it for a week before putting in a cool dark place in the larder and start eating it in about a month.



Carole Mason

Food and Travel - Author of Mae's Ancient Thai Food

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Carole Mason

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