Thoroughly wash the fresh limes.
Add salt to the limes; sprinkle salt all over the limes and let them sit for one day so that the salt is absorbed by the limes. With this, the limes will become savory and taste better, the bitterness of their skin will decrease too. For 4 kilograms of lime, add one cup of salt.
After one day, wash the salt off the limes.
Put the limes in boiled water and vinegar; put a pot of water on the stove and let it boil, then add the vinegar to it. Add the limes and let them sit for 1 minute in the water. Then, drain the limes and pour cold water on them to stop the cooking process. Be careful not to leave the limes in boiling water for more than 1 minute. We don’t want the limes to cook or change color; this step is for softening their skin so that they dry easier. If you cook them for more than 1 minute, the skin will become too soft, and the limes become mushy. In the end, after drying up, the Limu Omanis will be wrinkly and dark. With a toothpick, make holes in the limes; with a toothpick or the tip of a knife, create 1 or 2 small holes in each lime. This will help the air enter the limes, prevent rotting, and hasten the drying process.
Put the limes under the sun for drying; put the limes on a tray, on a dark piece of fabric, or in a basket. It’s better if you put the limes in a basket to allow better airflow, both from above and under, to prevent rotting. After about 1 week, the limes will look like this. Their color will slowly change, and they’ll dry up. Your Limu Omanis are becoming prepared. limoo Amani dries up better and faster under sunlight, but you can put them outside the house for the first 10 days and then bring them in, put them in a basket or on a tray and leave them to completely dry up. Put them in a stable place where they don’t interfere with your work and leave them to their own to dry up naturally. After 2-3 weeks, the Limu Omanis will be like the picture below. As you can see, they’re wrinkling and drying.