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.
MIXED PICKLES
- 1 gallon vinegar
- ¼ lb. bruised ginger
- ¼ lb. mustard seed
- ¼ lb. salt
- 1 oz. black pepper
- ¼ oz. red pepper
- ¼ lb. unmixed mustard
- 2 ozs. turmeric
- Vegetables in season
- ¼ oz. mace
Take a large earthenware jar or casserole that will hold two gallons, and put the vinegar into it; add the ginger and mustard seeds. Pound together the salt, peppers, mace, mustard, and turmeric. Make them into a paste by adding a little vinegar, then add it to the vinegar in the jar, taking care to mix it thoroughly.
Cover the jar tightly, and keep it in a warm place for a month, stirring it every day with a wooden spoon. Gather different vegetables as they come in season, and prepare them by cutting them into neat pieces and scalding them in strong brine, which should be boiling hot. The different pieces must be drained and left to get quite dry before putting them into the pickle. When all the vegetables that are wished for are added, put the pickles into earthenware jars or dishes and cover carefully so as to exclude the air.
PICCALILLI
- 2 heads sound white cabbage
- 2 heads cauliflower
- 1 teaspoonful ground ginger
- 1 teaspoonful white pepper
- 1 teaspoonful powdered mace
- Vinegar
- ½ lb. white mustard seeds
- 4 green peppers
- 4 red peppers
- 4 dozen small cucumbers
- 3 quarts small green string-beans
- ¼ peck green tomatoes
- 1 bunch celery
- 6 large white onions
Tie the spices in a muslin bag. Chop the vegetables, sprinkle with salt, allow to stand for three hours, then drain and squeeze out. Cover with hot vinegar, add the spice bag, and allow to stand until the next morning. Reheat the vinegar and pour it over the pickle; do this for three days, then keep in an earthenware dish tightly covered.