Yield: 6 Half-pints
|9 \N||Large lemons|
|1 cup||Cider vinegar|
|1 \N||Cinnamon stick|
|½ teaspoon||Whole allspice|
|1 \N||Small ginger root|
|5 \N||Whole cloves|
Wash and thoroughly dry the lemons. Cut them, without peeling, into crosswise slices ¼ inch thick.
Combine the sugar, salt, water and viinegar in a saucepan. Tie the spices in a cheesecloth bag and add to the syrup. Boil 5 minutes.
Drop the lemon slices into the boiling syrup and boil one minute.
Discard the spice bag and pack the lemons into hot sterilized half-pint jars. Cover with the boiling syrup and seal at once.
SOURCE: "An Herb and Spice Cook Book", by Craig Clairborn, copyright 1963