Recipes > Fruit > Lemons > To Pickle Lemons With the Peel On

To Pickle Lemons With the Peel On


  • 6 lemons
  • 2 quarts of boiling water

To each quart of vinegar allow

  • 1/2 ounces of cloves
  • 1/2 ounces of white pepper
  • 1 ounce of bruised ginger
  • 1/4 ounce of mace and chilies
  • 1 ounce of mustard-seed
  • 1/2 stick of sliced horseradish
  • a few cloves of garlic


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.

Seasonable: This should be made from November to April.


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The Book of Household Management (1861).

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