Lemon Pickle

Ingredients

• 2 dozen fresh lemons
• salt
• 1 ounce nutmegs
• 1 ounce mace
• 1 large handful horseradish
• 2 dozen cloves of garlic
• 1 pint mustard seed
• 1 gallon strong vinegar

Instructions

1. Grate the yellow rind from two dozen fine fresh lemons.
2. Quarter them, but leave them whole at the bottom.
3. Sprinkle salt on them, and put them in the sun every day until dry; then brush off the salt.
4. Put them in a pot with one ounce of nutmegs and one of mace pounded, a large handful of horse radish scraped and dried, two dozen cloves of garlic, and a pint of mustard seed.
5. Pour on one gallon of strong vinegar, tie the pot close, put a board on, and let it stand three months.
6. Strain it, and when perfectly clear, bottle it.