Lemons (Pickled)

Ingredients

• some small lemons
• salt hard pressed in
• vinegar
• Jamaica pepper
• ginger
• two ounces of mustard-seed
• three cloves of garlic

Method

1. 1

   Rub lemons with flannel, slit them, fill with salt, and let stand for three days.

2. 2

   Make enough pickle with vinegar, brine, pepper, and ginger; boil and skim, then cool and add to lemons with mustard-seed and garlic.

3. 3

   Put into jars and cover closely.

As published

This recipe was extracted from Recipes for the million (1891), page 130. The excerpt below is the record exactly as published.

LEMONS (PICKLED). — Choose some small lemons with thick rinds, rub them with flannel, and slit them half down in four quarters, but not through to the pulp; fill the slits with salt hard pressed in, and set them upright in a pan three days until the salt melts ; then turn them in their own liquor two or three times a day until tender. Make enough pickle to cover them of vinegar, the brine of the lemons, Jamaica pepper, and ginger ; boil and skim ; when cold put it to the lemons with two ounces of mustard- seed and three cloves of garlic

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