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Meetha Nimbu Nimboo Achaar Achar (Sweetened Lime Pickle) Recipe

With time, the limes start to turn almost black primarily due to cinnamon and cloves.

How to make Punjabi style Lime Pickles?

It will take about eight weeks to dry cure and age the pickle in hot sun as follows

Drying 4 hours (one day), Salt cure six days,  Aging 3 weeks.

Ingredients

Salt Cure Limes

1. Limes: 2 Pounds

2. Sea salt: 5 Tablespoon

3. Kala Namak (Black Salt): 1 Tablespoons

If you do not have access to Black salt, just use more sea salt

Spice Mix

1. Anise cracked: 1½ Tablespoon

2. Asafoetida: ½ teaspoon

3. Ajwain (Carom) : 1 Tablespoon

4. Cinnamon cracked: 1½ teaspoon

Three 3" long x ¼" wide sticks pounded will yield 1½ teaspoon cracked Cinnamon.

5. Cloves: 12

Pounded to crack

7. Nutmeg: 1 teaspoon grated

8. Black Mustard seeds Cracked: 1 Tablespoon

9. Black Peppercorn Cracked: 1 Tablespoon

10. Jaggery grated and packed: 1 cup

11. Hot red pepper flakes: 1½ Table spoons

12. Lime juices from 8 Limes

Method

Prepare and Dry Limes

1. Wash limes in running water. Pat dry with paper towel.

2. Cut each lime in half crosswise. Cut each half again in to half. Discard the seeds.

3. Scatter the limes in a glass baking tray in a single tier

4. Preheat oven to lowest setting about 200º F. Put the baking tray  in the oven. Leave the door ajar about 2 to 3 inches.

5. Turn off oven after 45 minutes. Do not remove tray

6. Wait one hour and remove tray

Salt Cure limes

Mix salt to limes in the baking tray

Transfer the pickle to wide-mouth Pickling Crock (stoneware). Tie cheese cloth to the wide-mouth. Repeat following step for next 6 days, once a day.

1. Remove the cheese cloth. Stir the pickle.

2. Preheat oven to lowest setting about 200º F for 25 minutes

3. Place the crock in the oven for 45 minutes. Keep the door ajar about 2 to 3 inches.

4. Shut off oven. Remove the crock after 30 minutes. Secure the cheese cloth to the wide-mouth.

5. Place the crock on the top shelf of your kitchen cupboard.

Aging Limes

Cut limes in half crosswise and extract lime juice. Mix lime juice and spices to salted limes. Tie cheese cloth to the wide-mouth. Repeat following step for next 3 weeks, once a day.

1. Remove the cheese cloth. Stir the pickle.

2. Preheat oven to lowest setting about 200º F for 25 minutes

3. Place the crock in the oven for 45 minutes. Keep the door ajar about 2 to 3 inches.

4. Shut off oven. Remove the crock after 30 minutes. Secure the cheese cloth to the wide-mouth.

5. Place the crock on the top shelf of your kitchen cupboard.

Storing Pickle

Remove the Muslin cloth. Close the crocks with sterilized well fitted lid.

Put the crock away in a cool dry and dark place.

It will stay good for up to five years