Pickled Lemons

Ingredients

• Lemons
• salt
• vinegar
• rape vinegar
• Jamaica pepper
• ginger
• two ounces of mustard seed
• two cloves of garlic

Method

1. 1

   Choose small lemons with thick rinds.

2. 2

   Rub with flannel, slit them, and fill with salt.

3. 3

   Let them sit upright for four to five days, turning them daily.

4. 4

   Prepare a pickle with rape vinegar, Jamaica pepper, and ginger, boil and skim it.

5. 5

   When cold, pour over the lemons with mustard seed and garlic.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 66. The excerpt below is the record exactly as published.

vinegar, adding allspice and whole pepper as directed; cover very tightly and in three weeks they will be ready for use. This is a most excellent recipe for onions. The. should be eaten within six or seven months, as they will not be crisp after that time. 377, Walnmuts—Ingredients—Fifty walnuts (seasonable for pickling early in July). To each pint of vinegar allow 1 oz. of black pepper, half an ounce of allspice, and half an ounce of bruised ginger. Prick the walnuts with a fork, and put them in a brine (composed of one pound of salt, to each quart of water). Let them remain in this nine days, changing the brine three times. Put them in the sun until they turn black ; put them into jars allowing suffici nt room to cover them with vinegar; boil (or, scald) vinegar and spices in the above proportions. Cover closely and keep dry. They can be used in six weeks. 378. Jumbo Pickles—Ingredients—Cabbage, salt, onions, pepper and celery seed, strong vinegar. Take a head of cabbage ; chop fine, sprinkle with salt ; let it » remain thus for twelve hours ; then mix an onion finely minced with the cabbage; drain through a cullender; add a good quantity of pepper and celery seed. Put it ina jar and cover with vinegar. Ready for use in three days. ~ 379. Red Cabbage ~— Ingredients—Cabbage, beetroot, vinegar, spice. Slice it into a cullender, and sprinkle each layer with salt ; let it drain two days, then put it into a jar, and pour hot vinegar enough to cover, and put a fewslices of red beetroot. Observe to choose the purple red cabbage. ‘Those who like the flavor of spice will boil it with the vinegar. Cauliflower cut in branches, and thrown in after being salted, will look of a beauti- ful red. 380. Mushrcoms—lIngredients— Button mushrooms, pepper, mace, salt and vinegar. Buttons must be rubbed with a bit of flannel and salt; and ° * PICKLES, _ from the larger take cut the ved inside, for when they are black __ they will not do, being too old. Throw a little salt-over,and —~ put them into a stewpan with some mace and pepper; as the liquor comes out, shake them well, and keep them over a gentle fire till all of it be dried into them again; then put as much vinegar into the pan as will cover them, give it one warm, and ,. turn all into a glass or stone jar. They will keep two years and are delicious. 381. Lemons—Ingredients—Lemons, salt, vinegar, rape vinegar, Jamaica pepper and ginger, mustard seed, garlic. They should be small, and with a thick rind; rub them with a piece of flannel; then slit them half down in four quarters, but not through to the pulp; fill the slits with salt hard pressed in, set them upright in a pan for four or five days, . until the salt melt: ; turn them thrice a day in their own liquid, 4 until tender; make enough pickle to cover them, of rape c vinegar, the brine of the emiGns. Jamaica pepper and ginger ; boil “and skim it; when cold, put it to the lemons, with two ounces of mustard seed, and two cloves of garlic

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