Pickled Lemons (Method 1)

Ingredients

• two dozen Lemons
• cover with salt
• 2oz. of bruised white ginger
• 2oz. of white peppers
• 1oz. of chillies
• 4oz. of coriander
• 4oz. of mustard-seeds
• sufficient vinegar to cover

Method

1. 1

   Wipe Lemons, rub with salt, put in a bowl, cover with salt, and let remain for four or five days, turning occasionally.

2. 2

   Dry in the sun, pack in jars with spices, pour over vinegar, let remain for three weeks, then add more vinegar to cover.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 328. The excerpt below is the record exactly as published.

two dozen Lemons, rub them well with salt, put them in a bowl, cover with salt, and let them remain for four or five days, giving them an occasional turn. Take them out, dry on a sieve in the sun, and pack in jars, sprinkling over evenly with 2oz. each of bruised white ginger and white peppers, Joz. of chillies, and 4oz. each of coriander and mustard-seeds. Pour over sufficient vinegar to cover, let them remain for three weeks, then add more vinegar to make up for the quantity absorbed, tie down, and the pickle will be ready for use in six weeks, but if left for six months will lie far better. (2) Pick out some large sound Lemons, rasp them a little, and nick at one end ; lay them on a dish with very dry salt to cover, and keep in a warm place for seven or eight days, then put them in fresh salt and leave for the same number of days. At the end of that time, wash them well, sprinkle with grated nutmeg, pour boiling vinegar over them, and add a full taste of mace and peppercorns. The Lemons' will not be tender for nearly a year. (3) Select fifty large Lemons, grate off the yellow rinds, cut off the ends, and pack in salt for eight days. Put them on dishes, set in a hot oven, turning them constantly till the salt candies on them. Put the Lemons in a large earthenware jar together with 2galls. of boiling vinegar, 21b. of white mustard-seed, 2 table- spoonfuls of mace, lib. of ginger, lib. of black pepper, 2lb. of sugar, 4 table-spoonfuls of celery-seeds, and 1 handful of scraped horseradish. All the spices, with the exception of the mustard-seed, should be ground. (4) Put eight Lemons, Jib. of fine salt, 2qts. of vinegar, Joz. each of ground cloves, nutmeg, mace, and cayenne, a little garlic, and 2oz. of mustard-seed

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