These pickled limes use Vadouvan spice blend, sometimes labeled French curry, a combination of Indian spices often including curry leaves, fenugreek, mustard seeds, coriander, shallots, and garlic. The exact blend depends on who makes it. It is aromatic and gives a haunting depth of flavor to the finished pickles. They are wonderful with fish, pork, and roasted vegetables and add a subtle tang to sauces, rice pilafs, or creamy grits. Lime pickles can be finely chopped into a condiment, used whole in braises, or thinly sliced and gently fried. Once you taste them, a world of possibilities opens up before you.

　　

Ingredients

makes 2 quarts

　　15 limes

　　3 tablespoons/54 grams fine sea salt

　　3 jalapeños, cut into 1/2-inch (1.25-centimeter) slices

　　1 cup/100 grams Vadouvan spice blend (see Sources, page 309)

　　1 1/2 cups/300 grams rice bran oil

　　Mason jars, sterilized

　　

Step 1

Wash and dry the limes. Cut each lime into 8 sections. Squeeze the juice from each section into a large bowl and add the lime as well. Add the salt and mix thoroughly.

　　

Step 2

Place the jalapeños, spice blend, and rice bran oil in a heavy-bottomed pot set over medium heat. Cook the mixture until the jalapeños begin to sizzle, about 5 minutes, then pour it into the bowl with the limes. Use a spoon to mix the ingredients thoroughly.

　　

Step 3

Put the mixture in pickling jars, packing the contents down to remove any air, and refrigerate for 2 weeks. After 2 weeks, the limes are ready to use. They will last indefinitely.

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