Fermented lime pickle from All Day Baking: Savoury, Not Sweet: Pies, Quiches, Galettes, Tarts, Preserves and More (page 206) by Michael James (AU) and Pippa James

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Butter chicken pie; Indian vegetable curry pie

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Whole process takes at least six weeks.

  • anna_svqecs on March 24, 2026

    I’ve made this annually for the last 5 years. It’s wonderful with Indian food or mixed into yoghurt as a dip. I make it in a big clip lid jar and store in fridge when finished fermenting. It’s easy to make - just takes time.

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