Lime Pickle

Directions

1. 1
   Heat the oil in a saucepan until very hot but not smoking.
2. 2
   Remove from the heat and set aside to let cool completely.
3. 3
   Coarsely crush the cumin seeds, peppercorns, and coriander seeds with a mortar and pestle.
4. 4
   Mix in the hot pepper.
5. 5
   Put the limes in a shallow bowl and sprinkle with the ground spices.
6. 6
   Add the salt, garlic, ginger, cloves, and bay leaves and stir well.
7. 7
   Let stand for 30 minutes.
8. 8
   Have ready two hot, sterilized, 1qt (1 liter) glass canning jars with lids.
9. 9
   Divide the limes among the jars and add cooled oil to cover.
10. 10
    Cover each jar with cheesecloth.
11. 11
    Place in a sunny place (or near a warm stove); let stand for 6 days, stirring each day.
12. 12
    Cover each jar with its lid.
13. 13
    Store in a cool, dark place for at least 4 weeks to develop the flavors and soften the rinds.
14. 14
    The pickle can be stored up to 6 months, although the color may change.
15. 15
    Refrigerate after opening.
16. 16
    Variation:
17. 17
    You can make similar pickles using lemons or oranges instead of limes.