Pickled Lemons

From a
1902
cook book
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.

To 6 large Lemons
allow 2 qts. of Boiling Water,
1 qt. of Vinegar,
1/2 oz. of Cloves,
1/2 oz. of White Pepper,
1 oz. of Grated Ginger,
1/2 oz. of Stripped Mace,
1 oz. of Mustard-seed,
1/2 oz. of Grated Horseradish,
and a few cloves of Garlic.

.

Put the Lemons into a Brine strong enough
to bear an Egg;
let them remain 6 days,
stirring the Brine every day.
On the 6th day take the Lemons out,
throw them into 2 qts. of Boiling Water,
and boil them 15 minutes.
Let them dry and get perfectly cold on a fine hair sieve.
Boil all the other ingredients in the Vinegar;
put the Lemons into stone jars,
pour in the Boiling Vinegar,
cover closely,
and stand away to cool.
When cold, make the covers air-tight,
and keep for 6 months,
when they will be fit for use.
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