- 8 limes, quartered
- 2 tbsp coarse cooking salt
- 110 g (½ cup) caster sugar
- 250 ml (1 cup) white vinegar
- 1 long red chilli, seeded, halved lengthwise
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You’ll need to start this recipe 2 weeks in advance.
Makes 3 cups
Place lime quarters into a small bowl, toss with salt, cover and set aside overnight.
Place sugar, vinegar and chilli in a saucepan over high heat. Bring to the boil, then add limes and any juices. Reduce heat to low, cover and cook for 10 minutes or until limes slightly soften and turn yellow. Stand for 30 minutes or until cool.
Transfer limes to sterilised jars and pour over cooking liquid; limes should be just covered, but there should still be space in the jar to allow for pickling juices.
Seal and store in a cool, dark place for at least 2 weeks, up to a maximum of 6 months, before eating. Refrigerate after opening and use within 2 weeks.
Photography by Brett Stevens.