Pickled Tahiti Limes

Wash the Tahiti limes thoroughly under cold running water and pat dry with a clean cloth.

Pierce each lime multiple times with a fork or small knife to allow the brine to penetrate the fruit.

Measure out the salt and clove, then combine them in a small bowl.

Pack the pierced limes into a clean glass jar, layering them with the salt and clove mixture to evenly distribute the spices throughout.

Pour the vinegar over the limes, ensuring they are fully submerged in the liquid.

Close the jar with an airtight lid and let rest at room temperature for at least 10 minutes before serving, or refrigerate for several days to allow the flavors to develop fully.