Help please with pickling dilemna

Living_proof

I have bought several nets of fresh lime in Aldi's offer and chose a slow cooker recipe as follows

http://www.vegweb.com/recipes/yabbits-slow-cooker-lime-pickle

and I intended to do the first variation and not the solar version (for obvious reasons!). I am however a little concerned that there is no vinegar in this pickle and I want to avoid any nasties in the finished result. Could any of you talented preservers out there comment on the recipe giving advice as to how safe this would be? I am puzzled as to why one would let the pickle cool before bottling, for instance.

thriftwizard

I'd say that the salt and the spices are doing the job instead; i.e. it's a lacto-ferment, like kimchi. That will be why it's to be kept in the fridge, too.

Living_proof

Thanks thriftwizard, but I don't have a big enough fridge for extra jars. I am trying to find the original Madhrur Jaffrey recipe from her first book. I have several newer books but the original I think went to the ex. Would anyone have the old book from the first TV series?