Pickled Lemons: A Historic Recipe
A classic recipe for preserved lemons from the 19th century, offering a tangy and aromatic condiment useful in a variety of dishes, especially fish sauces. This method, similar to one found in Mary Randolph's 1824 cookbook, teaches a traditional way of extending the life of citrus.
Ingredients
- 6 small lemons with thick rinds
- to fill slits salt hard pressed in
- 2 cups rape-vinegar
- all brine of lemons from salting process
- 1 teaspoon Jamaica pepper whole or ground
- 1 teaspoon ginger grated or a small piece
- 2 ounces mustard-seed whole
- 2 cloves garlic peeled
Instructions
- Rub small lemons with thick rinds using a piece of flannel.
- Slit each lemon half down into four quarters, ensuring not to cut through to the pulp.
- Firmly press salt into the slits of each lemon.
- Place the salted lemons upright in a pan and let them rest for four to five days, or until the salt has fully melted and dissolved, forming a brine.
- During this period, turn the lemons three times a day in their own liquid until they become tender.
- Prepare the pickling liquid by combining enough rape-vinegar, the collected brine from the lemons, Jamaica pepper, and ginger to adequately cover the lemons.
- Bring the pickling liquid to a boil, then skim off any impurities from the surface.
- Allow the boiled pickling liquid to cool completely.
- Once cooled, pour the pickle over the lemons, then add two ounces of mustard-seed and two cloves of garlic (per six lemons).
Notes
The original recipe emphasizes using small lemons with thick rinds for optimal texture and flavor. The resulting pickle liquid, once the lemons are consumed, is a valuable ingredient itself, perfect for flavoring fish or other sauces. For a subtle modern twist, you might consider adding a bay leaf or a few whole peppercorns to your pickling liquid.