Lemon Pickle (1)

Grate off a little of the outer rind of two dozen of lemons, divide them into four rather more than half way down, leaving the bottom part whole; rub on them equally half a pound of finely-beaten salt, spread them upon a large dish, and put them into a cool oven. When the juice has dried up, put them into a stone jar, with an ounce of cloves and one of mace finely beaten, one ounce of nutmeg cat into thin slices, a quarter of an ounce of cayenne, and four ounces of garlic peeled, also half a pint of white mustard-seed bruised and tied in a bit of muslin. Pour over the whole two quarts of boiling vinegar, stop the jar closely, and let it stand for three months; then strain it through a hair sieve, pressing it well through; let it stand till the next day, pour off the clear, and put it into small bottles. Let the dregs stand covered some days, when it will become fine. It will keep good for years. When the lemons are to be used as pickle, no straining is necessary.

Lemon Pickle (2)

Cut into quarters, and pick out all the seeds of six middling sized lemons; put them into a jar, Strew over them two ounces of well beaten salt; cover the jar with a cloth and plate, and let it stand three days; then put to them cloves and a quarter of an ounce of mace beaten fine, one ounce of garlic or shallot, two of mustard-seed bruised, and one nutmeg sliced. Make a quart of vinegar boiling hot, and pour it over the ingredients; cover the jar, and in three or four days close it with a bung, and tie leather over it. It will be fit for use in a week, and is an improvement to most sauces, and particularly to fish sauce.