New Zealand limes are in abundance and packed with flavour.  It is a great time to get onto  preserving/pickling.  These pickled limes are tangy, fragrant and packed with punch.  However you need to get this first stage underway for at least 4 weeks. No time to waste; get preserving!

They go great with sharp cheeses and of course a good curry.

Makes 1 litre jar

600g limes (6 approx)

30 g salt (good quality)

20g sugar

50 ml oil

2 tsp black mustard seeds

1 Tbsp turmeric

1 Tbsp cayenne pepper

2 tsp fenugreek seeds

1 tsp peppercorns 

2 Tbsp apple cider vinegar

1 fresh bay leaf, crushed

Method

Wash and sterilise a 1 litre jar or 2 smaller

Mix the salt and sugar together in a bowl

Cut the limes into about 6 wedges each.

Toss the limes in the salt and sugar mix.  

Pack the jar with the limes and all the salt and sugar mix. Cover and leave out of direct sunlight for 4 weeks.

When the four weeks have passed, it is time to get the flavours packed into the limes.

Heat the oil in a pan, add the mustard seeds and wait for them to pop a little.

Add the remaining spices, stir to combine.

Add the limes with all their juices and the vinegar.

Cook for about 5 minutes so the flavours get a head start.

Cool slightly, then pack back into the jar, seal and store for another week or longer.

Once opened, store in the fridge for many months.