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Lime Pickles are a long-resting sweet-and-sour condiment in which thin lime slices are first cured with salt and turmeric before being simmered in a spiced vinegar syrup.

The lime slices sit for 2–3 days before the syrup is made. Vinegar, sugar, bay, cinnamon, cloves, peppercorns, cumin, and cayenne simmer together until thickened.

After a final 10-minute simmer with the limes, the pickles rest for two weeks before use. The syrup needs to keep the slices covered during that curing period.

Ingredients

• 12 limes or lemons, thinly sliced into circles
• 2–3 teaspoons pickling salt or regular salt
• 1 teaspoon turmeric
• 2 cups apple cider vinegar
• 3 cups sugar, such as gur or brown sugar
• 4 bay leaves
• 4 cinnamon sticks
• 6 cloves
• 6 peppercorns
• 1 teaspoon whole cumin seeds
• 1 teaspoon cayenne pepper
• Extra vinegar as needed during curing to keep the lime slices covered

Method

Spread the lime slices on a baking sheet. Sprinkle one side evenly with half the salt and half the turmeric, turn the slices over, and sprinkle with the remaining salt and turmeric. Leave at room temperature, or in the sun if possible, for 2–3 days. In a pot over low heat, combine the apple cider vinegar, sugar, bay leaves, cinnamon, cloves, peppercorns, cumin, and cayenne and simmer for 30 minutes, until the syrup thickens. Add the lime slices and simmer for another 10 minutes. Cool and transfer to a lidded jar, making sure the syrup covers the limes by about 1/4–1/2 inch (1/2–1 cm). Leave at room temperature for 2 weeks, shaking from time to time and topping up with vinegar if the syrup level falls. Refrigerate after curing; the pickles keep for 2–3 months in the refrigerator. Makes 2 1/2–3 cups.