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Pickled Lemons
From The household cook book, 1902
Serves 24
Another method involves packing lemons in a jar with vinegar and spices, boiling in water all day.
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 household cook book (1902) by Smiley, James B[ethuel],, page 398. The excerpt below is the record exactly as published.
PICKLED LEMONS— (1) Select 12 small lemons with thick skins; cut into them nearly to the center, but not quite enough so that they fall apart; fill the openings with salt, and pack them in an earthen dish on end; set away, and in about 4 days there will be brine enough to partly cover them; turn them over, repeating each day for 4 days, so that all parts may soak in the brine; then drain them out and put in glass jars. Add enough cider vinegar to cover the fruit, a little crushed ginger root and a Jamaica pepper if de- sired, or other spice; bring it slowly to a boil, skim, and pour it on the fruit when cold. (2) Another way is to wash 2 doz. lemons, cut across or through the ends of each about 2 inches and pack with the cut end down in a stone jar; add 4 quarts vinegar
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