Pickled Whole Lemons is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preserving whole lemons first by brining and then by storing in spiced vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Whole Lemons.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO PICKLE LEMONS WITH THE PEEL ON.
455. 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.
Mode.—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.
Make a brine that is sufficiently salty for an egg to float in it (about 250g salt per 1l of water). Place the lemons in this, cover and set aside for 6 days, but ensure you stir every day so that each part of the lemon is submerged in the brine.
On the sixth day, bring 2l of water to a boil. Remove the lemons from the brine with a slotted spoon, place in the boiling water and allow to boil for 15 minutes.
After this time, remove from the water with a slotted spoon and lay on kitchen towels. Set aside until completely cold and dry. Combine enough vinegar to cover the lemons with the spices (add the amount of spices given above to each 1l of vinegar), bring to a boil and cook for 5 minutes. Pack the lemons into a clean and sterilized jar, pour over the vinegar and spice mix (ensure that the lemons are covered) then seal the jar, allow to cool and set aside to mature for at least 10 months before use.
