My lime pickle has been fermenting for a week now. It has settled by about two inches and built up about half a jar of liquid.
The liquid is drawn out by the salt. No need to worry if you do not have much liquid. There may not have been much in the limes. I have made batches where it was quite dry.
Remember to turn the jar every day or so to redistribute the salty liquid. Also, have a sniff. It should smell not bad. If it smells awful, or has turned black. Bin it. If you get some white mould growing on the surface thats ok. They are good guys. You can remove it or stir it in.
At least another three weeks to go, so if you are pickling with me, just let it do its thing. And remember to collect some empty jars for your finished product. (Here’s a link to part two)
Inspired to make some – here’s the link to the recipe
LET’S CONNECT!
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Old Father Foodie spent over 20 years working as a chef in and around the Glasgow area. He watched the rise of Lambrusco, the demise of the steak house and still remembers life before Mcdonalds.
He then spent many years working on education projects in Europe. Still a keen cook, he has picked up the odd tip or two along the way and now enjoys sharing them on these pages.
