Pickled Lemons

Ingredients

• 6 lemons
• a pound of salt
• 6 cloves of garlic
• 2 ounces of horse-radish
• 2 ounces of cloves
• 2 ounces of mace
• 2 ounces of mustard
• quarter of an ounce of grated nutmeg
• quarter of an ounce of cayenne
• 2 quarts of vinegar

Method

1. 1

   Wipe 6 lemons; cut each lemon into 8 pieces; put on them a pound of salt, 6 cloves of garlic, 2 ounces of horse-radish thinly sliced, 2 ounces of cloves, 2 ounces of mace, 2 ounces of mustard, quarter of an ounce of grated nutmeg, quarter of an ounce of cayenne, 2 quarts of vinegar.

2. 2

   Put all this in a large jar; place the jar at the side of the fire, or in a saucepan of boiling water, and let it simmer till you think the lemons are cooked; then take it off.

3. 3

   When cold, cover it with a lid which fits.

4. 4

   Stir every day for 6 weeks.

5. 5

   Put it into small bottles; cover them tightly, and keep for use.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 60. The excerpt below is the record exactly as published.

Pickled Lemons. Wipe 6 lemons; cut each lemon into 8 pieces; put on them a pound of salt, 6 cloves of garlic, 2 ounces of horse-radish thinly sliced, 2 ounces of cloves, 2 ounces of mace, 2 ounces of mustard, quarter of an ounce of grated nutmeg, quarter of an ounce of cayenne, 2 SUNDRIES. 169- quarts of vinegar.

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