Probiotic Spicy Lime &/or Lemon Pickle
This is such a simple, seasonal and amazing ferment that goes with just about anything and uses all of the fruit!
- Collect your fruit and was any dirt off
- Cut off any bad bits and the ends and compost these
- Cut into small pieces (including skins), I cut mine into about 16 pieces each because the smaller the pieces the quicker the fruit softens/is ready
- Place into a large sterile glass jar with 2-2.5% salt (not table salt) for the total weight of your cut up fruit
- Mix well
- Within an hour you’ll see juice leaving the fruit and filling the jars to create a brine
- By the next morning your fruit should be almost covered by it’s own brine
- Stir well every morning and leave to ferment for 4 – 6 weeks until everything is mushy and the skins are soft
- Pick your spices and lightly cook with a good quality olive oil (I picked mustard seeds, white pepper, chilli peppers and garam masala and ginger this time)
- Once cooled mix well with your fermented fruit
- Allow to ferment / flavours to develop for another 2 – 4 days and stir daily again
- Put into smaller sterile glass jars and store in a fridge or somewhere cool
If they are not kept cool they will continue to ferment and you will need to keep stirring and releasing gases from the jar
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