Pickled Lemons
- 2 dozen lemons
- 1 ounce whole mace
- 1 ounce nutmeg sliced
- 1/2 ounce cloves
- 2 ounce ginger, bruised
- 1/4 ounce peppercorns, white
- 1/4 ounce Jamaica long pepper and cayenne pods
- 1/4 ounce shallots, pared
- A piece of horseradish
- 3 quarts vinegar
Take lemons, grate off the rind, prick them, and place them in a dish so as not to touch each other; cover them with salt, and turn them everyday for a month, then wipe them dry and let them remain within the air of the fire three or four days to dry. Take mace, nutmeg, cloves, ginger, white peppercorns, Jamaica long pepper and cayenne pods; tie them in two or three separate muslin bags; shallots, pared; a piece of horseradish. Put the lemons and seasoning in well glazed jars. Boil vinegar and pour it on the lemons while hot. Let the jars remain near the fire a few days, shaking them gently each day. Look at them in a few weeks to see if they require more vinegar. Better kept some time before using.
Submitted by Jul 7, 2009
15 min
30 min
45 min