Lime Pickle Recipe Beverley opened the new pick-up points a few weeks ago. She already made a few recipes out of the Eco & Co baskets. Here is her Lime Pickle recipe Ingredients: 6 limes quartered (I cut them into small bits as quarters were too big). 60g/2oz/1/2 cup of salt. 1 tbsp yellow mustard seeds. 1 tsp fenugreek seeds. Seeds from 2 star anise. 4 small green chillies, finely chopped. 125g / 4oz / 3/4 cup light muscovado sugar. 1tbsp ground ginger. 3-4 tbsp water. Directions: Put the limes into a large bowl and sprinkle over the salt. Leave for 24 hours. Next day, put the mustard seeds, fenugreek, star anise seeds and chillies into a saucepan and cover. Place over a high heat and roast the spices, shaking the pan constantly until the mustard seeds start to pop. Remove from the heat. Strain the liquid from the limes into a small pan. Add the sugar, ginger and water. Boil for 2 minutes or until the sugar has dissolved. Combine the limes and spices and put into one or two large preserving jars. Pour over the sugar solution, making sure that it covers the limes. If it doesn’t, cram the limes further down into the jar, or remove a few pieces. Cover the jars loosely, and when quite cool, screw on the lids tightly. Label each jar, adding on the date which the pickle was made. Keep in a cool place for 4 weeks before using. Recipe written by Beverley Wye.