To Pickle Lemons, and Limes (Excellent)

Instructions

1. Wipe eight fine sound lemons very clean and make, at equal distances, four deep incisions in each from the stalk to the blossom end, without dividing the fruit.
2. Stuff them with as much salt as they will contain, lay them into a deep dish, and place them in a sunny window or some warm place for a week or ten days, keeping them often turned and basted with their own liquor.
3. Rub them with some good pale turmeric, and put them, with their juice, into a stone jar with a small head of garlic divided into cloves and peeled, and a dozen small onions stuck with twice as many cloves.
4. Boil in two quarts of white wine vinegar: half a pound of ginger slightly bruised, two ounces of whole black pepper, and half a pound of mustard-seed.
5. Take them from the fire and pour them directly on the lemons. Cover the jar with a plate and let them remain until the following day.
6. Add to the pickle half a dozen capsicums (or a few chilies if more convenient). Tie a skin and a fold of thick paper over the jar.
7. Obs. (Acton): the turmeric and garlic may, she thinks, be omitted with advantage. The pickle will remain good for seven years if the lemons are kept well covered with vinegar; vinegar added later should be boiled and left till cold first. They will not be fit for table in less than twelve months, but if wanted sooner, set them for one night into a very cool oven and they may be eaten almost directly.
8. For limes: make only slight incisions in the rinds; they will be sufficiently softened in four or five days. Two ounces of salt only will be required for half a dozen limes, and all that remains unmelted must be put into the jar with them, with their juice, before the vinegar is poured on. The vinegar should be mixed with spice and mustard-seed and be boiling when added to the limes.