Lime Pickles

• 15 limes
• 3 tablespoons/54 grams fine sea salt
• 3 jalapenos, cut into 1/2-inch (1.25-centimeter) slices
• 1 cup/100 grams Vadouvan spice blend (see Sources, page 309)
• 1 1/2 cups/300 grams rice bran oil
• Mason jars, sterilized

1. Wash and dry the limes.
2. Cut each lime into 8 sections.
3. Squeeze the juice from each section into a large bowl and add the lime as well.
4. Add the salt and mix thoroughly.
5. Place the jalapenos, spice blend, and rice bran oil in a heavy-bottomed pot set over medium heat.
6. Cook the mixture until the jalapenos begin to sizzle, about 5 minutes, then pour it into the bowl with the limes.
7. Use a spoon to mix the ingredients thoroughly.
8. Put the mixture in pickling jars, packing the contents down to remove any air, and refrigerate for 2 weeks.
9. After 2 weeks, the limes are ready to use.
10. They will last indefinitely.

limes, salt, jalapenos, vadouvan spice blend, bran oil, mason

Taken from www.epicurious.com/recipes/food/views/lime-pickles-374122 (may not work)