12 green limes
3 cloves of garlic
Chilli Peppers (green(bird) peppers and 6 small red chilli)
Cut limes in quarters and rub salt into the cuts; place into container and leave five days, stirring daily.
Slice the ginger and boil it and the peppers in vinegar for 5 minutes. Allow the vinegar to cool then pour it and the peppers and ginger over the lime pieces. Add the garlic and pickling spices and bottle in sterilised jars.
N.B. This is a very hot pickle which is good with fish dishes.
DATE: March 1988
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