Preserved Limes

Remove the cores from the limes with a quarter-inch tin tube and leave them to soak in a pailful of water, adding a heavy handful of salt; let them remain four hours in this, then drain and throw them into a large basin of boiling water to blanch. As soon as soft take them up one by one and put into a pailful of cold water to refresh, changing it at frequent intervals. To have them turn green again, put ten quarts of water in an untinned copper pan, add two heaping handfuls of kitchen salt, half a pint of vinegar and a few handfuls of spinach; stand this vessel on the fire and boil for a few moments; drain the limes from their water and throw them into this while still in the act of boiling, allowing them to boil up several times. Take the basin from the fire and leave the fruits therein for three or four hours; they should now have assumed their natural color. Drain and plunge them into a pailful of cold water for twelve hours, changing it frequently during this time. Prepare a fifteen-degree syrup. As soon as it boils drain the limes and throw them into this, boil up once, then transfer the whole to vessels and leave in a cool place for twelve hours. The following day pour off the syrup and cook it to sixteen degrees, throw it once more over the fruits, leaving it for twelve hours; drain the syrup again, boil until it reaches twenty degrees, then pour it over the limes and leave for twelve hours longer, repeating the process every twelve hours until the syrup reaches thirty-two degrees, then pour it back into the basin and as soon as it begins to boil throw in the limes and boil up once. Transfer them immediately to their respective stone jars, cool and close hermetically.