First cut them into halves and then quarter each half to get 8 lime pieces out of each one. Squeeze 1 lime + 1 lemon (about 75ml~)
In a clean sterilised glass jar, sprinkle 1 Tsp salt at base, add 8 limes
Now sprinkle 1 Tsp salt again, next add one more layer of limes
Repeat this till limes are over, lastly sprinkle last Tsp of salt
Pour lime + lemon juice all over
Cover with cling wrap at the mouth or muslin cloth or even parchment paper, close lid, keep in dry place
Next, keep shaking bottle every 12 hours, at the end of 2½ or 3 days, give a good shake. Pickle pieces change colour and their skin turns lighter and browner
Roast methi seeds lightly and pound them into a powder in a mortar
Add red chilli powder, add methi powder, mix well with clean wooden spoon, shake a little, cover and set aside. Now to wait again :). Keep an eye on the bottle. Pickle pieces will soften up and absorb all flavours
After 3 weeks open jar and shake a little
Make tadka with 3 Tbsp groundnut oil, heat, add 1 Tsp mustard seeds, allow to splutter
Turn off heat, add ¼ Tsp hing, let it cool completely, pour over pickle, enjoy with hot rice
Use as required. I love it with red boiled rice or ponni rice or regular sona masuri rice. It is also best enjoyed with curd rice!
Notes
Please note, prep time does not include waiting time while pickle pieces are absorbing those wonderful flavours and softening up
As mentioned, use clean, dry spoons and containers
Adjust chilli powder as per spiciness desired
Keep in cool, dry place
Use only lime juice if you want instead of lemon juice
Recipe by Food Of Interest at https://foodofinterest.com/homemade-lime-pickle/