Lime Pickles - Pressure pan method When limes are available in plenty during season, this salted lime pickle is usually made. Lime, medium size - 12 Salt - ½ cup ( this varies with the size & quality of limes) Wash thoroughly & wipe the limes dry. Keep the pressure pan on the stove & add 2 tbsp gingelly oil. When it is hot, add the dry limes & saute for 3, 4 mts. Close the cooker, but do not keep the weight. After the first 2-3 mts on medium flame, reduce the flame. After 7, 8 mts, open & stir well. Close & cook on a low flame again for 7,8 mts more. The correct stage is reached when the limes are cooked to soft & the skin starts cracking. Or cook till this stage is reached. Remove & cool completely. Mix with salt & haldi & keep in a bottle. Shake well twice a day for 2, 3 days. The whole mixture would have blended well. This preserves well for a long time & can be used as salted lime pickles. To make hot lime pickle: Take a few salted whole limes & chop into small pieces. Add red chilli powder & methi - hing powder. If you have pickle masala, you can add that straight away. Heat gingelly oil, temper mustard seeds, cool & add.