Wash the limes in cold water and dry on kitchen towels. Make four cuts through the limes to quarter them to within 1/2 cm (1/4 in) of the bottom. Remove the pips (stones).

Slit the chillis lengthways and scrape out the seeds, leaving the chillis whole with their stalks.

Arrange a layer of limes on the bottom of a large pickling jar. Sprinkle with salt and crumbled bay leaves. Add 2 or 3 chillis and about 2 tablespoons of the ginger. Repeat these layers until all the ingredients, except half the salt, are used up. Pour over the lime juice and give the jar a good shake to settle the contents.

Cover the mouth of the jar with a clean cloth and tie in place with string. Put the jar in a sunny place for at least 6 days, adding half a tablespoon of the remaining salt each day. Shake the jar at least twice a day. Each night, put the jar in a dry place in the kitchen. Be sure to turn the jar each day so that all sides are exposed to the sun's rays.

After six days, keep the pickle on a shelf for 10 days. Cover with a lid and shake the jar every day. The pickle will be ready to eat after to days.