Lime Pickle

This fiery, pungent pickle is used to accompany Indian curry and rice meals, or is spread on a thin flat bread, covered with a few spoonfuls of lentil curry (dal) rolled up and enjoyed as a snack or light lunch. Perk up ham or turkey sandwiches with this condiment or try it alongside roast chicken or pork tenderloin. If desired, add a little vegetable oil to this condiment when serving.


  • 1 tsp (5 ml) fenugreek
  • 1/2 cup lime juice
  • 1 -1/2 cups (375 ml) plus 1 tbsp (15 ml) cider vinegar, divided
  • 1/4 cup (50 ml) coriander seeds
  • 2 tbsp (25 ml) cumin seeds
  • 2 tsp (10 ml) fennel seeds
  • 1/3 cup (75 ml) chopped garlic, about 1 head
  • 1/2 cup (125 ml) coarsely chopped gingerroot
  • 1 -1/2 cups (375 ml) water, divided
  • 2 tsp (10 ml) black mustard seeds
  • 1 tsp (5 ml) turmeric
  • 2 tsp (10 ml) chili flakes
  • 1/4 tsp (1 ml) kosher salt
  • 8 preserved limes, pulp and membrane removed, rinsed
  • 4 preserved jalapeno peppers, rinsed


  • In small bowl soak fenugreek seeds in 1 tbsp (15 ml) vinegar, 24 hours.
  • Place 6 clean 125 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • In a dry frying pan on high heat, toast cumin, coriander and fennel seeds for 1 minute. Finely grind in a spice or coffee grinder.
  • In blender, add soaked fenugreek mixture, ground cumin, coriander and fennel, garlic, ginger, and 1/2 cup (125 ml) water; purée.
  • In dry frying pan on high heat, toast black mustard seeds 1 minute or until they start to pop. Set aside.
  • In a stainless steel sauce pan combine purée, mustard seeds, remaining water, remaining cider vinegar, turmeric, chili flakes, and salt. Bring to a boil. Reduce heat to medium and simmer, stirring occasionally for 20 minutes.
  • Meanwhile, slice preserved lime peel into 1/2 inch x 1/2 inch (1 cm x 1 cm) pieces. Finely chop jalapeno peppers. Add limes and jalapeno peppers to pot and simmer 5 minutes.
  • Ladle pickle into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more pickle. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining pickle.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.