Lemon Pickle

Ingredients

• Six lemons
• one half pound of salt
• four cloves of garlic
• one quarter ounce cloves
• one quarter ounce cayenne
• one quarter ounce nutmeg
• one quarter ounce mace
• two ounces mustard
• three pints of vinegar

Method

1. 1

   Cut the lemons into quarters, place them in a sauce-pan, add the salt, garlic cloves, cayenne, nutmeg, mace, and mustard; pour over the vinegar.

2. 2

   Place the pan over the fire, and allow the contents to boil for fifteen minutes.

3. 3

   Pour all then into a jar; allow the jar to stand for six weeks.

4. 4

   During this time the contents must be stirred once every day, and the jar must be closely covered.

5. 5

   Strain then the liquor through a sieve and bottle it for use.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 159. The excerpt below is the record exactly as published.

Lemon Pickle.— Six lemons, one half pound of salt, four cloves of garlic, one quarter ounce cloves, one quarter ounce cayenne, one quarter ounce nutmeg, one quarter ounce mace, two ounces mustard, three pints of vinegar

Cook this with the app: pantry check, scaling, and the assistant.