To pickle Lemons

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
lemons
spices and ingredients
Instructions (6)
  1. take twelve lemons, scrape them with a piece of broken glass, then cut them cross in two, four parts downright, but not quite through, but that they will hang together
  2. put in as much salt as they will hold, rub them well, and strew them over with salt
  3. Let them lye in an earthen dish for three days, and turn them every day
  4. slit an ounce of ginger very thin, and salted for three days, twelve cloves of garlick, parboiled and slashed through a hair-sieve, and some red India pepper
  5. take your lemons out of the salt, squeeze them very gently, put them into a jar, with the spice and ingredients, and cover them with the best white wine vinegar
  6. Stop them up very close, and in a month's time they will be fit to eat
Original Text
To pickle Lemons. TAKE twelve lemons, scrape them with a piece of broken glass, then cut them cross in two, four parts downright, but not quite through, but that they will hang together; then put in as much salt as they will hold, rub them well, and strew them over with salt. Let them lye in an earthen dish for three days, and turn them every day. Then slit an ounce of ginger very thin, and salted for three days, twelve cloves of garlick, parboiled and slashed through a hair-sieve, and some red India pepper; take your lemons out of the salt, squeeze them very gently, put them into a jar, with the spice and ingredients, and cover them with the best white wine vinegar. Stop them up very close, and in a month's time they will be fit to eat.
Notes
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