Ultimate Lime Pickle | I can’t tell you how many times people have told Bruin and I to start a pickling truck. That’s right. Just a truck that pickles stuff. I guess we’ve made an impression over the years, but we’ve got to admit, it’s so simple everyone should be doing it. It’s cheap and packs a flavor punch. So next time you’re up for a few rounds, try our house pickling recipe.
In this one, we go East and steal some of their trademark spices – star anise, cardamom, coriander and ginger – and mix them with some lime and marsala, to make a pickling liquid that is both unique and complex. You’ll like this one.
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- Red Onion - 1, large
- Poblano - 1, medium
- Lime Juice - 1 cup
- Marsala - 2 tablespoons
- Red Wine Vinegar - 6 tablespoons
- Bay Leaf - 1
- Star Anise - 2
- Peppercorn Melange - 1 teaspoon
- Ground Coriander - ½ teaspoon, toasted
- Red Pepper Flakes - ½ teaspoon
- Fennel Seed - ½ teaspoon
- Cardamom - ¼ teaspoon
- Ginger Root Powder - ¼ teaspoon
- Sugar - 3½ tablespoons
- Salt - 1½ tablespoons
- Saucepan - small
- Air-Tight Container
- Juice your fresh limes.
- Peel and quarter your red onion lengthwise.
- Now grab your mandolin, put it on its thinnest setting (that's a 1/32 for us), and slice each onion quarter on its short-side. Toss the pieces in the container.
- Then slice off the top of the poblano and pull out the seeds, and as much of the white ribs as you can.
- Cut the poblano on the mandolin too into thin rings. Toss the rings in the container with the onion.
- Then get all your other ingredients ready to go!
- Add the rest of the ingredients to the saucepan and bring it to a boil.
- Stir it well to dissolve the sugar and salt, and boil for just 2 minutes.
- Then take the pan off the heat and let it cool for a full 10 minutes.
- All you need to do now is pour it into the container over the onion & poblano! Make sure you cover everything completely (add water if you need to).
- Seal your container and toss it in the fridge for at least 4 hours before you eat. Well done!
* If you buy whole coriander seeds, toast them for 5 minutes in a saute pan before you grind them up.
* We let the pickling liquid cool a bit so it doesn't cook the onion!
* We pickle a lot. This is one of the very best versions, refined over the years. Trust us on this one 🙂
If you’ve read this far, then you need to check out Pickled Onion Jamboree.
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