To Pickle Lemons Without the Peel

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 27000 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (7)
  1. Peel the lemons, slit each one down 3 times, so as not to divide them, and rub the salt well into the divisions.
  2. Place them in a pan, where they must remain for a week, turning them every other day.
  3. Put them in a Dutch oven before a clear fire until the salt has become perfectly dry.
  4. Arrange them in a jar.
  5. Pour over sufficient boiling vinegar to cover them, to which have been added the ingredients mentioned in the foregoing recipe.
  6. Tie down closely.
  7. In about 9 months they will be fit for use.
Original Text
TO PICKLE LEMONS WITHOUT THE PEEL. 456. INGREDIENTS.—6 lemons, 1 lb. of fine salt; to each quart of vinegar, the same ingredients as No. 455. 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 ingredients mentioned 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. LEMON-JUICE.—Citric acid is the principal component part of lemon-juice, which, in addition to the agreeableness of its flavour, is also particularly cooling and grateful. It is likewise an antiscorbutic; and this quality enhances its value. In order to combat the fatal effects of scurvy amongst the crews of ships at sea, a regular allowance of lemon-juice is served out to the men; and by this practice, the disease has almost entirely disappeared. By putting the juice into bottles, and pouring on the top sufficient oil to cover it, it may be preserved for a considerable time. Italy and Turkey export great quantities of it in this manner.
Notes
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