Pickled Lemons and Limes
From Modern cookery, in all its branches, 1884
Serves 8
Will remain good for seven years if covered with vinegar.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 468. The excerpt below is the record exactly as published.
ICKLE LEMONS, AND LIMES. ( Excellent .) Wipe eight fine sound lemons very clean, and make, at equal dis- tances, four deep incisions in each, from the stalk to the blossom end, but without dividing the fruit ; stuff them with as much salt as they will contain, lay them into a deep dish, and place them in a sunny window, or in some warm place for a week or ten days, keeping them often turned and basted with their own liquor ; then rub them with some good pale turmeric, and put them with their juice, into a stone jar with a small head of garlic, divided into cloves and peeled, and a dozen small onions stuck with twice as many cloves. Boil in two quarts of white wine vinegar, half a pound of ginger slightly bruised, two ounces of whole black pepper, and half a pound of mustard - seed ; take them from the fire and pour them directly on the lemons ; cover the jar with a plate, and let them remain until the following day, then add to the pickle half a dozen capsicums
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