Pickled lime

[1][2] In the 19th and early 20th centuries, pickled limes were exported from the West Indies to areas in the Northeastern United States.

[1] During this time period, stores would display them in glass jars atop counters and sell them by the piece.

[1] During the mid-19th century, pickled Key limes were exported from Florida to Boston.

Preparation depends on region, but the principle remains largely the same: limes are diced, mixed with varying spices such as mustard seed, chili, and turmeric, then tossed with salt and left, covered, in the sun for several weeks.

In the United Kingdom, Indian restaurants often serve papadums with various condiments, including lime pickle, as a starter.