I recently posted a dinner I had with a side of lime pickle and it garnered a lot of interest.

So here is the recipe – not many pictures now as I wasn’t expecting to post it here.

The juiciest limes you can find.

Cut them in quarters or 1/4 inch slices.  Put in a jar with a generous amount of salt – for example if you have a dozen limes, use a cup of kosher salt preferably.

Add spices like nigella seeds, red pepper flakes, green chilies if you have them and some fennel seeds.

Mix well and put the jar in the sun if you can or just by a window.

Shake everyday and the pickle should be ready in about two weeks.  The longer it sits the softer the lime skin will get but you can start enjoying it in two weeks.

We eat it with Indian food like lentils and rice, etc – you can also add it to stews much like the moroccan limes.

This recipe can also be made with lemons.

I make a great pasta sauce with chopped up limes and anchovies – o so good.

I hope you try this versatile pickle.

Until I eat again!