Indian Lime Pickle

Directions

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.