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Place your cut limes into a clean glass or ceramic bowl add your fennel Dorset sea salt and leave this covered overnight for the salt to draw out the juices. 2.
Heat a non-stick frying pan or skillet over medium heat then add your seeds to toast.
You know they are ready as they will release a beautiful fragrant smell which takes about 1 minute then pour into a pestle and mortar to crush or use a blender if you prefer. You require a course powder and not a fine powder. 3.
Heat your oil in the frying pan and add your ground seeds, all your other spices and sugar. Stir until the sugar melts and the ingredients form a spicy paste. Then turn off the heat and leave it to cool completely. 4. Then add your bowl of limes and fennel salt along with all its juices to mix thoroughly.
Once mixed transfer to your sterilised Kilner® jar. 5. Leave your jar in your window for 7 days turning the jar upside down and around each day to make sure the sauce moves around the jar. 6. Once the pickle is ready pour it into a clean glass bowl, cut and bread up the pickle a bit further in the bowl if required.
Once at your required size, then decanter it into smaller sterilised Kilner® jars.