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Limes, to Preserve

Take half a dozen limes; make three or four slight cuts in the rind of each, rub them well with two ounces of salt, and put them in a warm place, turning them occasionally, until they are softened, which will be in about five days. Boil as much vinegar as will cover them, with a quarter of a pound of mustard-seed, a quarter of a pound of bruised ginger, and one ounce of whole pepper, to each quart. Put the softened limes with the salt, etc., into a jar; pour the boiling vinegar upon them, and let them stand for twenty-four hours. Tie a skin over the top, and store in a cool, dry place.