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Lime Pickle

This recipe makes roughly 1.5 kg of lime pickle. If you want to,
you can also add mustard seeds.

20 whole limes
20 green chillis
6 tbs coarse rock salt
4 bay leaves, crumbled
175g fresh root ginger, peeled and cut into thin matchstick shapes
300ml lime juice

Wash the limes in cold water and dry on kitchen towels. Make four
cuts through the limes to quarter them to within 0.5 cm of the
bottom. Remove the pips.

Slit the chillis lengthways and scrape out the seeds, leaving the
chillis whole with their stalks.

Arrange a layer of limes on the bottom of a large pickling jar.
Sprinkle with salt and crumbled bay leaves. Add 2 or 3 chillis and
about 2 tablespoons of the ginger. Repeat these layers until all
the ingredients, except half the salt are used up. Pour over the
lime juice and give the jar a good shake to settle the contents.

Cover the mouth of the jar with a clean cloth and tie in place with
string. Put the jar in a sunny place for at least 6 days, adding
half a tablespoon of the remaining salt each day. Shake the jar at
least twice a day. Each night, put the jar in a dry place in the
kitchen. Be sure to turn the jar each day so that all sides are
exposed to the sun's rays.

After six days, keep the pickle on a shelf for 10 days. Cover with
a lid and shake the jar every day. The pickle will be ready to eat
after 10 days.


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