Lemon Pickle

Item

Title: Lemon Pickle
Date: 1694/1795
Description: A method for pickling lemons in vinegar and spices
Transcript: Take 2 Lemons grate a little of the outside peel off cut them pretty deep but do not separate them. take half a pound of Salt and rub them with it and cover them with the remainder turn them [eve]ry Day in the pickle for two or three Days take 2 quarts of Vinigar a quarter of an ounce of mace half an ounce of Pepper half an Handfull of horseradish scraped six Cloves of Garlic half a quarter of a pint of mustard seed bruised six pods of Red pepper half an oz of Ginger Sliced thin take the Lemons and give them a gentle squeeze and put them again into the Vinegar stir it up every Day for some time keep it in a stone Jarr with the Lemons in it. it will keep for years
Subject: See all items with this value lemons; See all items with this value salt (seasonings); See all items with this value vinegar; See all items with this value mace (spice); See all items with this value black pepper; See all items with this value radishes; See all items with this value garlic; See all items with this value mustard seeds; See all items with this value red pepper; See all items with this value ginger; See all items with this value pickling
Contributor: Caylor, Karmen; Le, Vincent; Grimm, Stephanie; Bakir, Mehtap
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Item sets: Fairfax Cookbook; Food; Preserving, Pickling, & Fermentation