Pickles made from limes? Why, yes!
They are sour, spicy and savory all at once. Bite-sized pieces of lime (skin and all) are fermented and aged for several weeks or months (these aged for almost two months over the winter). They’re easy to make and versatile to cook with; you can eat them on their own or use them as a condiment. I’ve loved them added to soup or mixed with yogurt to cut their intensity.
I’ve adapted this recipe from my friend, Tigress. She no longer updates her wonderful blog but continues to inspire me through her previous posts; I adore her site and miss her updates. Tigress has spent a lot of time in India and is one of my go-to resources for Indian-inspired recipes.