snip
Thanks, DC for taking the trouble to post the recipe. I was OK up to
the "preserved lime" part. I was hoping for something to use the
on-sale limes right this minute. Maybe I should preserve the limes and
forget the pickle? :-)

Here's what you can do if you have quite a lot of fresh limes. Look for
recipes for Ceviche, a cooking method where fish(normally fish) is marinated
with spices or various ingredients & lots of lime juice for 24hrs. This
basically 'cooks' the fish. I'll see if i can think of any other recipes
that uses lots of fresh lime... Hmm, lime juice? heehee.

A short cut for the lime pickle is to use dried or preserved limes(in jars)
from Asian stores & follow the recipe i sent earlier.

DC.

ps. too much fresh lime isn't go for you(too acidic) & i think that's why
most cultures/people preserve it or dry it out with various ingredients for
a sweet, sour, salty or hot tasting relish/pickle or even as a dried chewy
fruit/candy.