INGREDIENTS.--6 lemons, 1 lb. of fine salt; to each quart of vinegar allow 1/2 oz. of cloves, 1/2 oz. of white pepper, 1 oz. of bruised ginger, 1/4 oz. of mace and chilies, 1 oz. of mustard-seed, 1/2 stick of sliced horseradish, a few cloves of garlic.
Mode.--Peel the lemons, slit each one down 3 times, so as not to divide them, and rub the salt well into the divisions; place them in a pan, where they must remain for a week, turning them every other day; then put them in a Dutch oven before a clear fire until the salt has become perfectly dry; then arrange them in a jar. Pour over sufficient boiling vinegar to cover them, to which have been added the ingredientsmentioned in the foregoing recipe; tie down closely, and in about 9 months they will be fit for use.
Seasonable.--The best time to make this is from November to April.
Note.--After this pickle has been made from 4 to 5 months, the liquor may be strained and bottled, and will be found an excellent lemon ketchup.
Mode.--Peel the lemons, slit each one down 3 times, so as not to divide them, and rub the salt well into the divisions; place them in a pan, where they must remain for a week, turning them every other day; then put them in a Dutch oven before a clear fire until the salt has become perfectly dry; then arrange them in a jar. Pour over sufficient boiling vinegar to cover them, to which have been added the ingredientsmentioned in the foregoing recipe; tie down closely, and in about 9 months they will be fit for use.
Seasonable.--The best time to make this is from November to April.
Note.--After this pickle has been made from 4 to 5 months, the liquor may be strained and bottled, and will be found an excellent lemon ketchup.
