Total Calories: 224
1. Wash and wipe dry the limes. Cut each one into 8 wedges and place in a large sterile glass jar. Mix in the sugar, salt, cayenne pepper, and ajwain seeds, cover the jar with your palm or the lid and shake vigorously to mix.
2. Uncover, add the lime juice, and shake the jar again. (The juice should cover the limes by about 1/2 inch if not, add some more lime juice.) Cover the jar with the muslin, securing it with a rubber band, and place in a warm, sunny spot in the kitchen or outside in the sun. (If the pickle jar is outside in the sun, bring it inside in the evening.)
3. Shake the jar once or twice each day, until the lime wedges are soft and light buff in color, and the juices are thick, 15 to 20 days. This pickle stays fresh at room temperature almost indefinitely.
VARIATION: Add whole fresh green chili peppers, such as serranos (or halve them lengthwise through the stem or slice them in rounds), and add thinly cut julienne strips of fresh ginger along with the limes.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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