Home › Pickle Recipes › Lemon Pickle

Lemon Pickle

I tablespoonful powdered mace I tablespoonful grated nutmeg I tablespoonful powdered allspice I teaspoonful red pepper 4 heaping tablespoonfuls mustard 1½ gallon vinegar Wash and dry the lemons, and cut each one into eight pieces. Place them in an earthenware pan with the salt, garlic, mace, nutmeg, red pepper, allspice, and mustard; add the vinegar, and bring the pickle gradually to the boil.

Simmer for half an hour, then pour it into a large stoneware jar, and stir it daily for a month, after which time place it in small glass jars and cover securely.