Pickled Lemons

Ingredients

• Jib. of powdered salt
• a blade of mace
• a few cloves beaten fine
• a small quantity of grated nutmeg
• a clove of garlic, peeled and sliced
• J pint of mustard-seed, bruised
• 2qts. of boiling vinegar

Method

1. 1

   Cut the Lemons into quarters without quite separating them at the bottom, rub over with salt, put them into a stone jar, and stand in a warm place until the juice has dried up.

2. 2

   Add mace, cloves, nutmeg, garlic, and mustard-seed.

3. 3

   Pour boiling vinegar over the whole, cover the jar, and keep it warm for a week, shaking daily.

4. 4

   After a week, tie a piece of bladder over the jar and store for three months.

5. 5

   Strain the liquor, let it clear, then bottle and cork tightly.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 329. The excerpt below is the record exactly as published.

Jib. of powdered salt, put them into a stone jar, and stand in a warm place near the fire until the juice has dried up. Then put in with them a blade of mace, a few cloves beaten fine, a small quantity of grated nutmeg, a clove of garlic, peeled and sliced, and J pint of mustard-seed, bruised. Pom- over the whole 2qts. of boiling vinegar

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