Pickled Lemons

Ingredients

• Wipe six lemons
• put on them a pound of salt
• six large cloves of garlic
• two ounces of horseradish
• a quarter of an ounce each of cloves
• a quarter of an ounce each of mace
• a quarter of an ounce each of nutmeg
• a quarter of an ounce each of cayenne
• two ounces of flour of mustard
• to these add two quarts of vinegar

Method

1. 1

   Cut each lemon into eight pieces; boil the mixture of salt, garlic, horseradish, cloves, mace, nutmeg, cayenne, and mustard in vinegar for a quarter of an hour.

2. 2

   Stir daily for six weeks and keep the jar close covered.

3. 3

   Put pickles into small bottles.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 478. The excerpt below is the record exactly as published.

PICKLED LEMONS. Wipe six lemons, cut each into eight pieces ; put on them a pound ot salt, six large cloves of garlic, two ounces of horseradish, sliced thin, likewise of cloves, mace, nutmeg and cayenne, a quarter of an ounce each, and two ounces of flour of mustard ; to these add two quarts of vinegar

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