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Pickled Lemons

Wipe two dozen or so of lemons, rub them well with salt, put them in a bowl, cover with more salt, and allow them to remain for four or five days, turning occasionally. Take them out to dry on a sieve in the sun, and pack in jars, sprinkling over evenly two ounces each of bruised white ginger and white peppers, one-fourth ounce red peppers, and one-half ounce each of coriander and mustard seeds. Pour over enough vinegar to cover, let them remain for three weeks, then add enough vinegar to make up for the quantity absorbed, tie down, and the pickle will be ready for use in six weeks, though if left for six months it will be much better.