Lime Pickle Sri Lankan Style

INGREDIENTS
Organic Limes (as many as you need to fill the glass jar)
Rock Salt (I used Pink Himlayan Salt)

DIRECTIONS
Cut a cross in each lime without cutting completely through. 
Fill the slit with rock salt.
Pack all the limes into a glass canning jar with a glass top.
Fill the jar with lime juice upto the top, covering all the mies.
Place the jar in a sunny place so the limes can cook in the sun for 21 days.
Place the jar in a dark cupboard for 6 months until  ready to eat. Chop or pulse a few limes in a blender or food processor. Enjoy with rice and curries.