Pickled Lemons

Ingredients

• one dozen lemons
• one-half cup salt
• one onion cut fine
• one nutmeg grated
• one tablespoon allspice
• one-half tablespoon ground cloves
• one-half tablespoon ginger
• one-half teaspoon cayenne pepper
• one teacup white mustard seed
• three teaspoons brown sugar

Method

1. 1

   Score the lemons, put them into stone jars, alternating with the ingredients.

2. 2

   Cover the whole with cider vinegar, put the jars into kettles of boiling water; boil four hours, then stop tightly, let them stand three months before using.

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 30. The excerpt below is the record exactly as published.

Pickled Lemons. One dozen lemons, one-half cup salt, one onion cut fine, one nutmeg grated, one table- spoon allspice, one-half tablespoon ground cloves, one-half tablespoon ginger, one-half teaspoon cayenne pepper, one teacup white mustard seed, three teaspoons brown sugar

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