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Pickled Limes

Carefully washed limes should be placed in stone crocks and covered with brine made of salt and water. A plate with a weight should be placed on top. After standing for four days, they will be ready for use and should be taken out only as needed.

Pickled Limes No. 2 Make a brine strong enough to float an egg and, in quantity, to cover a dozen limes. Let stand six days, stirring the brine each day.

Drain and set to boil in two quarts of boiling water. Let boil fifteen minutes. Let drain and become cold. Scald one quart of vinegar, half an ounce of cloves, half an ounce of mace, half an ounce of ginger root, half an ounce of horseradish, and one ounce of white mustard seed and pour over the limes disposed in fruit jars.

Close securely. These are best after keeping some months.