Lime Pickle
Ingredients: 12 limes
4 tablespoons salt
1.5 cups olive oils
4 teaspoons mustard seed, toasted and crushed
2 teaspoons cumin
2 teaspoons ground ginger
1/2 teaspoon ground pepper
1/4 cup white wine Winegar
3 garlic cloves, crushed
3 dried hot chilli peppers
2 tablespoons sugar
Steps 1 Slice each lime lengthwise into 8 pieces and halve the
pieces crosswise.
2. Put the limes in a crock or larger jar sprinkling between each layer
with salt. Cover with several thicknesses of cheesecloth and stand in a
warm place, shaking occasionally, for 3 days.
3 In a large saucepan, heat the oils, mustard seed, cumin, ginger and
pepper and stir over low heat for a few minutes.
3 Drain the limes thoroughly and add them to the saucepan with the
vinegar, peppers and garlic and cook over moderate heat, stirring for 5
minutes. Stir in the sugar.
4 Transfer the limes with a slotted spoon to hot, sterilized jars. Add
the syrup carefully to each jar. Tighten the lids when the mixture has
cooled and let stand at least 4 weeks in a dark place before using.
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