Shirazi Lime Pickle

Shirazi Lime Pickle

• 2 pounds Persian limes (about 20)
• ½ cup salt

1. Wash and scrub the limes. Cut each lime vertically into 4 pieces and rub with salt.
2. Place the limes in a jar, and add the cumin, peppercorns and lime juice to within ½ inch of the neck.
3. Seal the jar and leave undisturbed for 10 days before serving. To speed up the process, place the jar upright in a large pot and fill the pot with water up to the neck