My grandmother, born in 1885, was a wonderful woman, storyteller, and cook. One of her favorite childhood food memories was pickled limes, which she would describe to me wistfully. Had I ever seen them? If I happened to find them, could I pick her up a jar? Just one would do...

For years I hunted for the things, and finally in desperation I did some research at the Schlesinger, crossed my fingers, and made my first batch. Grandma was delighted, and so was I.

These are the same pickled limes that Jo March loved and that saved British sailors from scurvy--a real madeleine of the nineteenth century. Here I've added pimentos for coloring and garlic because Garlic Belongs in Everything.

They're supposed to look gray-green and taste like pickled soap.

Ingredients:

• 5 to 6 limes, washed, halved, then quartered, so they are in eighths
• lots of kosher salt
• 12 or more cloves of garlic, peeled and cut in slices
• pimentos
• canning jars (the old-fashioned kind with glass lids and rubber rings, since the kind with metal lids can't stand brine. You can also use a stoneware pickle jar)

Start some water boiling.

Put in the jar a layer of limes and pimentos, sprinkle all over with salt, and add a layer of garlic slices. Repeat until the jar is full. Fill the jar with boiling water. Put the cap on, but don't tighten it down.

Let the jar ripen until the limes turn from bright green to grayish-green (about 3 weeks). A little whitish scum may form on the top if you've used waxed limes. Skim it off. Don't worry about it; this is an experience, germs don't count.

Eat on a rainy Saturday while rereading Little Women.