Lemon & Lime Pickle By Chef Peter Ayub


Makes 1 large jar
You need to make this of course when limes are available – if not than just do lemons!

This makes for a perfect gift for friends and family!


5 washed limes cut into 6 segments
5 washed lemons cut into 6 segments
100g Oryx Red Wine Salt
1 Tbsp fenugreek seeds
1 Tbsp black mustard seeds
1 Tbsp dried chilli flakes
2 Tbsp honey
1 Tbsp ground turmeric
300ml canola oil


Put the cut limes and lemons into a sterilized jar and cover with Oryx Red Wine Salt

Dry fry the fenugreek and mustard seeds

Grind these into a powder with mortar and pestle together with chilli flakes and turmeric

Add this spice mixture to the limes and lemons and mix well

Heat the oil in small frying pan until smoking hot

Stir in the honey – be careful

Pour the oil and honey mixture over the limes & lemons and mix well

Cover the jar with clean cloth something like a muslin cloth will work. Tie it with string around the neck of the jar

Leave to mature in bright, warm place for 10 days, occasionally giving the jar a slow swirl

After 10 days transfer the lemon & Lime pickle into a tightly covered sterilized container or jar

It can be stored for up to 2 months

Remember once opened it must be refrigerated

Chef’s Tip: a little twist on this already delicious recipe – include carrots for Lime & Carrot pickle. Cut down the limes to 6 and add 2 to 3 large cleaned & peeled carrots cut in batons about 2cm by 2cm. Continue with same recipe as above

Share This Story!

Health Benefits Of Salt


Bringing The Heart Of The Kalahari To The USA


Water & Salt: Essentials For Life


7 Hidden Non-Vegan Ingredients: Read The Label!

1 2 3 11
Find Us On Facebook

Oryx Desert Salt

19 hours 37 minutes ago

Sneak preview of the content coming out with our 𝗪𝗵𝗼𝗹𝗲 𝗙𝗼𝗼𝗱𝘀 𝗨𝗦𝗔 𝗹𝗮𝘂𝗻𝗰𝗵! Our team could not be more thrilled ☀️

𝘞𝘢𝘯𝘵 𝘵𝘰 𝘴𝘶𝘱𝘱𝘰𝘳𝘵 𝘢 𝘭𝘰𝘤𝘢𝘭 𝘣𝘳𝘢𝘯𝘥? 𝘚𝘵𝘢𝘳𝘵 𝘵𝘦𝘭𝘭𝘪𝘯𝘨 𝘧𝘳𝘪𝘦𝘯𝘥𝘴 𝘢𝘯𝘥 𝘧𝘢𝘮𝘪𝘭𝘺 𝘪𝘯 𝘵𝘩𝘦 𝘚𝘵𝘢𝘵𝘦𝘴 𝘵𝘰 𝘭𝘰𝘰𝘬 𝘰𝘶𝘵 𝘧𝘰𝘳 𝘖𝘳𝘺𝘹 𝘋𝘦𝘴𝘦𝘳𝘵 𝘚𝘢𝘭𝘵 𝘪𝘯 𝘞𝘩𝘰𝘭𝘦 𝘍𝘰𝘰𝘥𝘴 – 𝘰𝘧𝘧𝘪𝘤𝘪𝘢𝘭𝘭𝘺 𝘢𝘷𝘢𝘪𝘭𝘢𝘣𝘭𝘦 𝘪𝘯 𝘖𝘤𝘵𝘰𝘣𝘦𝘳 2021.