Clean the limes well to get rid of any dirt or leftover bits. Dry them with a clean kitchen towel.

Cut the limes into four pieces, but don't cut all the way through - leave them connected at one end. Be careful not to cut all the way through, so the quarters stay together.

Carefully spread salt all over the sliced limes, making sure they are completely covered. Put the salty limes in a bowl and then cover them. Leave them at room temperature for 24 hours.

In 24 hours, you will see that the limes have let out some juice. In a pan, warm the vinegar and sugar until the sugar melts completely.

In a different dry pan, gently cook the mustard seeds and fenugreek seeds until they smell good. "Watch out so you don't cook them too much. " After roasting, crush them into a rough powder using a mortar and pestle or a spice grinder.

Mix the mustard and fenugreek seeds, turmeric, asafoetida, and red chili powder with the vinegar and sugar. Mix everything until it's all mixed evenly.

Wash the salty limes with cold water to get rid of extra salt. Carefully press out any extra juice from the limes.

Carefully fill each lime quarter with the spice mixture made earlier. Put the filled limes firmly into clean glass jars, making sure there is no space for air.

Put the rest of the spice mix on top of the stuffed limes making sure they are fully covered. If necessary, add more vinegar to cover the limes.

Close the jars with the lids and keep them in a cool, dark place for 3-4 weeks so the flavors can get better.

Once your Amish lime pickles are ready, you can eat them. They taste good with meals or in sandwiches and salads.