To pickle Lemons

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take twelve Lemons, scrape them with a Piece of broken Glass, then cut them cross in two four Parts down right, but not quite through, but that they will hang together; then put in as much Salt as they will hold, and rub them well, and strew them over with Salt. Let them lay in an earthen Dish for three Days, and turn them every Day; then flit an Ounce of Ginger very thin, and salted for three Days, twelve Cloves of Garlick parboiled, and salted three Day, a small Handful of Mustard-seeds bruised, and searched through a Hair-sieve, some red India Pepper, one to every Lemon; take your Lemons out of the Salt, and squeeze them very gently, and 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 cat.