Spiced lemon pickles
6 Half-pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | Large lemons | |
| 2¼ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| ¼ | cup | Water |
| 1 | cup | Cider vinegar |
| 1 | Cinnamon stick | |
| ½ | teaspoon | Whole allspice |
| 1 | Small ginger root | |
| 5 | Whole cloves | |
Directions
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