Lime or Lemon Pickle quickly do it the very testy recipe

Lime or Lemon Pickle

Lime or Lemon Pickle: This pickle will take some time and patience, you will also need to gather some spices to add the zing, but it is well worth the wait and the effort. This type of pickle is a flavor bomb as it is packed full of tangy, sweet, spicy, and savory flavors all combined into one.
Makes 32 oz or a quart

Ingredients:
12 limes or lemons, key limes ideal
1 medium red onion
1 serrano chili
1-1 ½ inch fresh ginger knob, peeled
¼ lb golden raisins
1 tsp cardamom seeds
1 tbsp black pepper
1 tbsp coriander seeds
1 tbsp mustard seeds
4 dry red chilies
1 ½ cup apple cider vinegar
3 tbsp kosher salt
1 cup (1/2 lb) brown sugar

Method:
1)  Prepare the lemons or limes first by cutting in half. You will obtain 24 halves. In a food processor, add the 18 halves. With the remaining 6, extract the juice and discard.
2)  Add onion, serrano chili, ginger, raisins to the lemons or limes in the food processor.
3)  Process until minced and remove the mixture in a glass or ceramic bowl.
4)  Next prepare the spices by gently roasting them on high heat. On a small skillet add the cardamom, peppercorns, coriander seeds, and mustard seeds. Roast the spices for about 2-3 minutes. Remove from heat and let it cool.
5)  Grind the spices once cool into a fine powder.
6)  Add the ground spices, the juice of the limes, and the vinegar to the minced mixture and mix well. Cover and let the mixture marinate for 24 to 48 hours.
7)  After the marination is complete, cook the lime or lemon mixture on a non-metallic pan over low heat. Add the salt and sugar. Continue to cook over low heat, uncovered for 30 minutes.  Have 2-pint jars or one-quart jar ready to pour the lime pickle into.
8)  Remove from the heat, let it cool slightly, and pour into a jar or jars. Seal and let it rest for at least 2 weeks before serving.
9)  Once opened, store in the refrigerator
Pairs well with – Nice served alongside a roti or chapatti for a simple meal

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