Wipe eight fine sound lemons very clean, and make, at equal distances, four deep incisions in each, from the stalk to the blossom end, but without dividing the fruit; stuff them with as much salt as they will contain, lay them into a deep dish, and place them in a sunny window, or in-some warm place for a week or ten days, keeping them often turned and basted with their own liquor; then rub them with some good pale turmeric, and put them with their juice, into a stone jar with
Obs.—The turmeric and garlic may, we think, be omitted from this pickle with advantage. It will remain good for seven years if the lemons be kept well covered with vinegar: that which is added to them should be boiled and then left till cold before it is poured into the jar. They will not be fit for table in less than twelve months; but if wanted for more immediate use, set them for one night into a very cool oven: they may then be eaten almost directly.
Limes must have but slight incisions made in the rinds; and they will be sufficiently softened in four or five days.