Pickled Limes
From The household cook book, 1902
Serves 6
Another method involves brining limes until bitterness is extracted.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 398. The excerpt below is the record exactly as published.
PICKLED LIMES.— (1) Take 12 limes, make incisions into the rinds into which rub salt, put them on end in an earthen dish, and set in a warm place 4 or 5 days, or until soft, turning them over 1 or 2 times, and put them in glass jars, pouring in the brine. Take enough vinegar to cover
Cook this with the app: pantry check, scaling, and the assistant.