Recipe by Vaidya Mishra and his student, Daria. Adapted by Divya Alter.
A delicious way to pacify Vata, alkalize your body, and awaken your taste buds while supporting healthy digestive agni. Making it yourself is simple and rewarding.
Make at the end of summer to enjoy during fall and winter.
YIELDS: 1 Large Jar | PREP: 20 minutes | PICKLING: 2 – 4 weeks | Gluten Free, Dairy Free
Ingredients
- 20–25 fresh organic limes, washed and completely dried
- ½–¾ cup Soma Salt
- 1 teaspoon cumin seeds
- 1 tablespoon fenugreek seeds
- 1 teaspoon turmeric powder (dry toast lightly before use; raw turmeric can be harsh on the liver)
- Sterilized glass jar with a plastic or glass lid (avoid metal lids, as lime and salt will corrode them)
Instructions
1. Slice the limes lengthwise into thin pieces (halve each lime, then cut each half into 3–4 slices), keeping the juice. Remove seeds and stems. For hygiene, wear latex or vinyl gloves when slicing.
2. Place the slices into the clean, dry jar. Add the salt.
3. Shake the jar to coat all pieces evenly. Place the jar where it can get daily sunlight (a sunny kitchen counter works well) for 5–7 days, shaking at least twice daily, until the limes become tender.
4. Dry roast the cumin and fenugreek seeds until fragrant, then grind to a fine powder.
5. Add the ground spices and the dry-toasted turmeric to the jar of salted limes. Mix well.
6. Continue to shake and mix at least twice daily for 2–4 weeks, depending on temperature (warmer weather shortens the curing time). The pickle is ready when the limes are soft and the mixture is thick.
7. Transfer to a dry, airtight jar. No refrigeration is required.