Indian Lime Pickle

1. 1

   Place limes in a large bowl and rub with salt. Let stand for 48 hours.

2. 2

   Tie peppercorns and seeds in piece of cheesecloth. Place all ingredients in a large saucepan. Add 2 cups water and stir on medium-high heat until boiling. Cook for 50-60 mins, stirring frequently, until mixture thickens.

3. 3

   Spoon pickle into hot sterilized jars and seal. Store in a cool, dry cupboard for up to 3 months. Once opened, store in the refrigerator. Serve as an accompaniment to Indian dishes.

No additional tips available.