Citrus Peel Pickle
A vibrant and aromatic pickle that repurposes the fragrant peels of pomelo, orange, and sweet lime into a delightful preserve. Sun-drying the peels concentrates their citrus oils before they are submerged in a sweet and sour syrup made from jaggery and strong vinegar. Whole black peppercorns and dried red chilies add a warming heat that balances the sweetness, creating a chewy, flavorful accompaniment that improves with age.
Ingredients
- 4 cups Mixed citrus peels (Pomelo, Orange, Sweet Lime) (Quantity estimated. Use peels from approximately 1 pomelo, 2 oranges, and 2 sweet limes. Pith removed.)
- 1 tablespoon Salt (for curing) (Quantity estimated for curing process.)
- 2 cups Vinegar (strong cider or white) (Originally 'enough to submerge'. Scaled for a home batch.)
- 1 cup Jaggery (Gur) (Originally '1 sher' (approx 1 lb) per 2 bottles of vinegar. Scaled down to match vinegar quantity.)
- 1 teaspoon Salt (for syrup) (Originally '1 1/2 tola' per batch. Scaled down.)
- 4 whole Dried red chilies (Originally '3 tola' (approx 35g) per batch. Scaled down.)
- 1 teaspoon Black peppercorns (Whole. Originally '1 tola' (approx 11g) per batch. Scaled down.)
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Instructions
- 1Thoroughly remove all the white inner pith (boradu/gar) from the pomelo, orange, and sweet lime peels. Cut the cleaned peels into very fine chips or strips.
- 2Mix the sliced peels with the curing salt and let them rest for 12 hours.
- 3After curing, spread the peels out and dry them in the sun for 2 days until they are dehydrated but not brittle.
- 4In a non-reactive pot (stainless steel or enamel), combine the vinegar, jaggery, and syrup salt. Heat gently until the jaggery is completely dissolved. Strain the mixture to remove any impurities from the jaggery.
- 5Return the strained syrup to the pot. Add the whole dried red chilies and black peppercorns. Bring the mixture to a boil uncovered. As soon as it boils vigorously ('kakro pade'), immediately add the sun-dried peels and remove the pot from the heat.
- 6Allow the pickle to cool completely. Transfer to a clean glass jar and seal tightly with a lid. Tie a cloth over the lid if desired for traditional storage. Let the pickle mature for 15 to 20 days before consuming.
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