Pickled limes

Ingredients for 1 servings:

• 1 kg lime(s)
• 100 g salt
• 1 tsp cardamom
• 1 tsp cumin, black
• some carnations
• 500 g brown sugar
• 1 tbsp chili powder
• 75 g fresh ginger, grated

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

very spicy gift from the kitchen

Cover the limes in a bowl with cold water. Let steep overnight, then drain. Cut off both ends of the limes and cut the fruit into 5mm thick slices. Mix with the salt in a glass bowl, cover with a clean cloth, and let steep for 12 hours. The next day, grind the spices into a fine powder. Drain the limes, bring the juice to a boil with the sugar and ground spices, and dissolve the sugar while stirring. Remove from the heat, stir in the chili powder, and let cool. Add the limes and ginger to the cooled syrup, mix well, and pour into sterilized jars. Tick several times with a wooden skewer to release any air bubbles. Seal the jars. Place in a warm place for 4-5 days, then let steep in a dark place for 4-5 weeks.