LIME RELISH
- 12 thin-skinned limes
- ½ pint (1 cup) vinegar
- ¼ pint (½ cup) water
- 12 ozs. (1½ cups) sugar
Wash the limes and soak them in cold water for twenty-four hours, changing the water several times. In the morning put them in an earthenware dish over the fire, cover with cold water, and boil till a straw can penetrate them easily.
Let cool, cut in eighths, and remove the seeds. Put the sugar, vinegar, and water into a casserole, allow it to boil for twenty minutes, then pour it over the limes.
Pour into jars and seal. This is very good with fish or cold meats.