The encyclopaedia of practical cookery

Pickled Lemons. — (1) Wipe 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 into a tight-covered jar set in a kettle of boiling water ; let it remain until the Lemons are tender. The pickle will then be ready. (5) Cut twelve Lemons into slices, rub them with salt, lay them in a stone jar, with 2oz. each of allspice and white pepper, Joz. each of mace, cloves, and cayenne, and 2oz. each of horseradish and mustard-seed. Pour over them 2qts. of hot distilled vinegar, and let them stand for a few days. Some garlic or shallots may be added if liked. (6) Remove the peels from six large Lemons, cut them into quarters, put them on a dish, dust over with about 4lb. of salt, and leave them for seven days, stirring daily. Put them into a stone jar with six cloves of garlic, 2oz. each of very thinly-shred horseradish and bruised mustard-seed (tied up in a bag), Joz. each of cayenne, cloves, mace, and nutmeg, and igall. of vinegar. Cover the jar, set it in a saucepan of boiling water, boil for ten or twelve minutes, then let it simmer for about two hours. Take out the jar, stir the contents daily for a few weeks, replacing the cover quickly, then let it remain for a few weeks longer, making six in all ; pour off the clear liquor, strain it, and bottle. The Lemons may be used for mixing with other pickles if desired. (7) Grate the rinds of three dozen Lemons, and cut through each in four separate places, but without separating For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads. Lemons — continued.