Pickled Lemons with Allspice, Ginger, and Mustard

Preparation info

  • Makes

    2 quarts

    • Difficulty


Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

The Cookbook Library

By Anne Willan

Published 2012

  • About


  • 6 lemons with thick skins
  • 1 cup (225 g) fine sea salt


To Salt the Lemons

Wipe the lemons with paper towels. With the point of a small knife, score the lemon skin in quarters, cutting halfway through the peel and pith but not down to the flesh. Push salt into the slits. Wedge the lemons upright in a deep stainless-steel or glass container. Sprinkle the remaining salt on top. Cover the container and leave at roo