Lemon Pickle or Catsup

Ingredients

• 6 small lemons
• 3 oz salt
• 2 1/2 oz horseradish
• 2 oz eschalots
• 1 1/2 pint vinegar
• 1/2 oz ginger
• 1/4 oz white pepper
• 2 blades mace

Instructions

1. Divide the lemons into quarters and remove all visible pips.
2. Strew three ounces of salt upon them and keep them turned in the salt for a week.
3. When they have stood in a warm place for eight days, put into a stone jar the finely scraped horseradish and eschalots (or garlic).
4. Add the lemons with all their liquor to the jar.
5. Simmer the ginger, whole white pepper, and mace in the boiling vinegar for two or three minutes.
6. Pour the hot vinegar mixture over the lemons and aromatics in the jar.
7. Allow the pickle to stand for two or three months before use, or up to four or five months before straining off.