Regency Dish: Pickled Lemon

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388 To Pickle Lemons Take your lemons quarter them but not so as to separate them stuff them full of bay salt and lay them on a large pewter dish or board but keep them separate if made in the summer you may dry them in the sun otherwise before the fire they must be very dry before you put the fol lowing pickle to them Boil your vinegar before you put it to the lemons and you must let it be cold put a pint of white mustard seed well beat and dried and the husks taken off about a dozen and a half of India pepper or if you like some garlick and a race of ginger sliced

 

The New Practice of Cookery, Pastry, Baking and Preserving: Being the Country Housewife’s Best Friend. (1804). United Kingdom: J. Moir.

Is everyone still pickling everything?  I can’t keep up.  But in any case, here is a receipt for pickling lemons, a common ingredient in North African, Middle Eastern, and South Asian cuisine.

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