Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: soak the cucumbers lime and water in enamel or crockery for 24 hours, stirring occasionally. (do not use aluminum ware). remove from lime water and rinse in 3 cool waters. soak 3 additional hours in ice and water. remove carefully to drain. mix syrup ingredients and stir until dissolved. pour over the cucumbers. let set 5 or 6 hours or overnight. add pickling spices to taste. (use whole cloves or allspice). boil mixture for 35 minutes. fill sterilized jars with cucumber slices and pour syrup over cucumbers leaving 0.125 inch head space. seal jars. if syrup does not cover cucumbers while boiling, mix partial recipe of syrup and add it.

Target recipe: cut the limes each into 8 wedges. place in a jar with the lime juice and sprinkle the salt over them. mix well then cover the jar and leave in the sun for at least 2 weeks shaking the jar regularly. heat the oil in a saucepan over medium heat. add the mustard seeds and stir fry for 30 seconds or until the seeds start to pop. add the garlic, ginger, ground cumin, ground coriander and chilli powder. stir fry for about 30 seconds. add the limes, water, sugar and vinegar and bring to the boil. reduce heat to low and simmer, stirring occasionally, until the mixture is thick. spoon into sterilised glass jars. when cool, store in the refrigerator for at least 1 week before eating.