Nimbu Ka Achar - No Oil Indian Lime Pickle

Ingredients :-

3 lbs baby limes/lemons (or any thin-skinned variety)
2 tbsp kala namak (black salt, substitute with table salt)
6 tbsp kali mirch (black peppercorns)
6 tbsp ajwain (carrom seeds)
3/4 tsp hing powder (asafoetida)
2 tbsp red chilli flakes (or to taste)
3-4 tbsp sea salt or as needed (substitute with table salt) (see notes)
1/2 cup fresh lime juice (from about 10-12 limes)
1-2 tbsp granulated sugar (I have not used it but can be added if you like to add a sweet note to your pickle)

Needed :-
Kitchen Towels
A large, rectangular glass dish (I use my pyrex casserole dish)
Plastic Wrap sheet 
Clean, dry Wooden Spoons
Wide-Mouthed, Sterile Canning Jars (preferably with plastic or glass lids).Click here to see how you can sterlize the jars. 

Method :-

Preparing the limes

Put all the limes in a colander and wash thoroughly under running water. 
Let drain in the colander over the kitchen sink for at least 15-20 minutes. 
Spread the limes over clean kitchen towels and rub to completely dry them. 
You can put them in sun too for this purpose. Ensure that the limes are completely dry before you start cutting them.

Next, with clean hands, quarter or half the limes (depends on the size you like) and remove as much seeds you can.
Once cut, transfer the wedges on to a large glass dish, spread them in an even layer. 
Sprinkle black salt over the limes and with clean, dry hands, rub the salt with the limes. 
Cover the glass dish with a plastic wrap, poke few holes in the it & let sit in the full sun for 3 days. 
You will see that the lime wedges will start to dry (slightly) & there is liquid at the bottom.

Making the Pickle 

On the fourth day, coarsely grind the kali mirch in your coffee grinder. Put the ajwain next & pulse a few times. 
Take out the mixture in bowl & mix hing powder, red chilli flakes and sea salt (along with sugar, if using) with it. 
Sprinkle this mix over the lime wedges along with lime juice. 
With clean hand, thoroughly mix everything together. 
Again, cover the glass dish with a fresh plastic wrap, poke few holes in it and let sit in full sun for 15 days. 
You will need to stir the mix once a day using a clean,dry wooden spoon. 
You will see that as the days progress the skin of limes start softening & turning brown along with liquid at bottom getting thicker than on first day.

At the end of 15 days, check the salt of the pickle again & adjust (if required) , 
mix up the pickle well with clean, dry wooden spoons and transfer to canning jars. 
Dont full till the top of the jar but at the same time don't leave a lot of room for bacteria in air to get moldy. 
Leaving 1/2 inch space from the top is okay. 
If you are using jars with metal lid, you will need to cover the mouth of jar with plastic wrap to avoid the contact between pickle & metal.
Let the jars sit in sun till the limes are totally soft, brownish in color & the liquid is more like a syrup. 
You will need to shake the jars periodically. In Las Vegas sun, it took about 3 weeks to get that stage.

There is no need to refrigerate.
Sun-cooked pickles normally last at room conditions. 
Always use a clean spoon to serve the pickles, they keep for months or years together.

Serve the pickle as a side to your meals, grind and add to marinade of meats.
I like to spread the pickle on top of my crackers as well as on flatbread crisps.

Notes:-

Any thin-skinned citrus fruits will work in this recipe - baby tangerines (narangi), kumquats etc.
Do not under salt your pickles else they turn bad over a period of time.