Nimbu Nimki

Lightly zest the lemon rinds using a microplane grater (save the zest to use in cakes and other bakes. Either freeze or dry it at room temperature until all the moisture evaporates, and store it in an airtight container). Prick the zested lemons with a thin wooden skewer or a toothpick. Put them in a glass bowl, cover with 2 Tbsp and let rest for 8 to 10 hours.

Drain and transfer them to a clean glass jar. Add the remaining salt and the chile and mix well, ensuring the lemons are well coated in the salt-chile mix. Cover loosely using a lid or a cheesecloth. Leave the jar in a clean, dry place with ample sunlight to age for 4 to 5 days, or until the limes soften and are a deeper yellow. Give the jar a good shake from time to time so that the limes pickle evenly. Once the pickle is ready, seal it with a lid and store it in a cool and dry place. This pickle doesn’t need refrigeration.