Yield: 6 Half-pints
| Measure | Ingredient |
|---|---|
| 9 \N | Large lemons |
| 2¼ cup | Sugar |
| ⅛ teaspoon | Salt |
| ¼ cup | Water |
| 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