Last Monday, I made some pickled lime (jeruk limau nipis) as the jeruk at home is almost finished. The old jeruk was made by Allahyarham my father who passed away in September 2007. The jeruk can last for many months or years depending on how you prepare and store it.
My late father loved to make the pickle for us as he knew that his children especially me love to eat it. He learnt how prepare it by observing his late mum, my grandma. My late grandma used to make them in a big clay pot or "pasu" and would give some away to her children and frens when they were ready. My grandma used to eat the pickle with rice and water whenever she had no appetite!
Usually the pickled lime is used as one of the ingredients in Acar Tumis. The pickle is cooked to together with other preserved fruits and curry powder, and served with bryani or eaten with rice. It's yummy!
A few lime
1. Wash and dry lime. (Tips: Keep the lime dry to avoid it from turning mouldy)
2. Cut the lime into quarters leaving the ends uncut (i.e the quarters attached at the end)
3. Stuff sea salt into the cut sections of the lime.
4. Store the lime a glass container or bottle and leave it for a few days. You will notice that the juice from the lime will collect at the bottom of the container and the lime turning yellow.
5. When most of the salt has dissolved, stir the content to mix it well with the juice. Ensure that the stirrer is dry before using it to mix the pickle. Repeat this procedure once daily for a about a month. The pickle is now ready.