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Fruit from India, Pakistan, North Africa
Quartered ripe limes are layered with dry salt, 1 kg for every 4 kg of fruit, and weighted under a cloth until their own juice forms a brine in about a day. The container then stands in the sun, and the limes ferment for one to four weeks, giving off bubbles of carbon dioxide, until they are sour.
| Fully ripe limes, washed and quartered4 kg | [fao134] |
| Pure common salt1 kg | No anti-caking agents; lime, iron or magnesium impurities spoil the pickle[fao134] |
| Spices with oil or vinegarTo local taste | Added when the limes are packed; chilli is common in India and Pakistan[fao134] |
| Starter | spontaneous |
Total time across the recorded steps: 8 days – 29 days
What changes: Ripe limes are washed and cut into quarters
Only fully ripe limes without bruises are used; slicing the skin is an alternative to quartering. Output: lime quarters.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Quartered ripe limes are layered with dry salt, 1 kg for every 4 kg of fruit, and weighted under a cloth until their own juice forms a brine in about a day. The container then stands in the sun, and the limes ferment for one to four weeks, giving off bubbles of carbon dioxide, until they are sour. Made in 4 steps over 8 days – 29 days. The longest step, stand in the sun and ferment, takes 7–28 days (Battcock M 1998). Salt is 25 % (Battcock M 1998).
| Main step | 7–28 daysReported[fao134] | Stand in the sun and ferment |
|---|---|---|
| Salt | 25 %Reported[fao134] | Layer with salt under a weight until a brine forms |
This pickle is made with dry salt only, and the limes make their own brine. The brined lime pickle is dipped in hot water first, covered with brine, then sun-dried until the skin browns.
The finished pickle is high in acid, so FAO rates the risk of food poisoning as low; keep it in a cool place [fao134]. Market Indian pickles are high in acid (low pH) [kharat2016].
Every number is labelled with how it is known. How this atlas is made
Wikipedia's article on South Asian pickle says the Sanskrit epic Nalachampu (915 CE) describes pickles made from lemon and lime among other fruits, and that medieval cookbooks such as the Manasollasa (1130 CE) give pickle recipes using lemons and limes [wp-pickle].
