SPICY PRESERVED LIMES

Makes about 1.5kg

Prep 30 min Cook 10 min

1.2kg limes

1 litre water

100ml coarse salt

300ml white wine vinegar + extra

3 cloves

2ml each coriander seeds, mustard seeds and peppercorns

1 bay leaf

2ml aniseed

3 star anise

1 Cut the limes in half and place in a saucepan. Cover with water and bring to a boil for about 5 minutes. Drain the water, let the limes cool and pat dry. Pack tightly into warm, sterilised jars. Add the salt and shake well.

2 Pour the vinegar into a saucepan and add all the spices. Heat slowly but do not boil. Pour the hot vinegar and spices over the limes. Add more vinegar if needed to cover the fruit.

3 Seal with an acid-proof lid and leave for at least 1 week (preferably 6 weeks) before using.

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