Lime Wedges Pickled in Cayenne Pepper and Mustard Oil

Pickling is often defined as sousing any vegetable, fruit, meat, or fish in some kind of acidic liquid flavored with spices for an extended period; the acid tenderizes the food and the salt preserves it. Larousse Gastronomique describes pickles as originating in India, where they were a means of preserving food to be consumed months later. Indian pickles pack strong spices in concentrated amounts and are used to enhance, perk up, and complement many stir-fries, stews, and breads.