A few weeks ago it was sunny.
It was sunny enough to preserve limes on my kitchen table next to the window. Now it's cold and grey, but I have sunshine in a jar...Really intense, super spicy, sunshine.
My coworker Jan brought me a bag of Mexican limes and passed along this recipe. I'm not sure where the recipe is from, but I'll find out and give someone credit. I was skeptical about how well they'd be preserved, but after smelling and tasting them I can tell you that they're so acidic and salty that nothing could grow in there. They're amazing!
Edited to add:
By the way, this is intended to be eaten as a condiment. It's a traditional Indian accompaniment, but I imagine would also be good with Thai or even plain rice.
And I believe you could use any limes or lemons, but the little Mexican limes have very few, small seeds. I did take out any big seeds I saw. You can eat the rind and everything after these are done- the rind will be tender. Some folks like to take out the pulp from the middle before slicing the rind to use an an ingredient or garnish/condiment with dishes.