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📝 Description
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🥘 Ingredients
6 lemons, 2 quarts of boiling water; to each quart of vinegar allow 1/2 oz. of cloves, 1/2 oz. of white pepper, 1 oz. of bruised ginger, 1/4 oz. of mace and chilies, 1 oz. of mustard-seed, 1/2 stick of sliced horseradish, a few cloves of garlic.
👨🍳 Method
Put the lemons into a brine that will bear an egg; let them remain in it 6 days, stirring them every day; have ready 2 quarts of boiling water, put in the lemons, and allow them to boil for 1/4 hour; take them out, and let them lie in a cloth until perfectly dry and cold. Boil up sufficient vinegar to cover the lemons, with all the above ingredients, allowing the same proportion as stated to each quart of vinegar. Pack the lemons in a jar, pour over the vinegar, &c. boiling hot, and tie down with a bladder. They will be fit for use in about 12 months, or rather sooner.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage lemon pickle recipe from Mrs. Beeton, expecting a simple, tart preserve. I found the process surprisingly hands-on, from the daily stirring of the brine to the careful boiling and drying of the lemons. The most delightful surprise was the aromatics: the combination of cloves, ginger, and horseradish created a warm, fragrant broth that perfumed my kitchen like a spiced winter market. This pickle is perfect for the adventurous weeknight cook looking to elevate their pantry staples. The long wait — 12 months, to be exact — is a testament to old-world patience, but the reward is a complex, deeply flavored lemon pickle that's far more exciting than your average jarred variety. I'll be enjoying mine on cheese boards and alongside roasted meats, a tangy nod to the past in every bite.
