Lemons Pickle
From The "Queen" cookery books: Pickles and Preserves, 1902
Limes can be pickled similarly with less salt.
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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 51. The excerpt below is the record exactly as published.
eight good lemons care- fully, then gash them equally four times, from stalk to crown, but without dividing them ; now stuff them with as much salt as you can make them hold, and lay them in a deep dish, in a sunny window, or a PICKLES AND PRESERVES. 103 warm place for a week or ten days, keeping them often turned and basted with their own liquor ; then rub them well with loz. or 2oz. of pale turmeric, and put them with their juice into a stone jar, with two or three cloves of garlic, peeled, and twelve small onions, each stuck with two cloves. Now in two quarts of white wine vinegar boil fib. of slightly bruised ginger, fib. mustard seed and 2oz. whole black peppers, and pour this all, straight off the fire, on to the lemons, cover the jar with a plate, let it stand till next day, then add to it six or seven capsicums or chillies
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