Lime Hot Pickle

• 6 each limes cut into eighths
• 1 teaspoon pickling salt
• 3 tablespoons hot chili peppers or less to taste
• 3 cups lemon juice

1. Place in jar.
2. Keep at room temp or more for 3 weeks.
3. Serve with bland or lamb meat dishes.

pickling salt, hot chili peppers, lemon juice

Taken from recipeland.com/recipe/v/lime-hot-pickle-5884 (may not work)