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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

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1 day 43 minutes ago

𝐓𝐡𝐞 𝐬𝐨𝐮𝐫𝐜𝐞 𝐨𝐟 𝐲𝐨𝐮𝐫 𝐬𝐚𝐥𝐭 𝐦𝐚𝐭𝐭𝐞𝐫𝐬. Here's why: 👉 The source may contaminate the salt with harmful pollutants (such as microplastics found in the ocean),

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