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 the lemons. Quarter the lemons but leave them whole at the bottom. Sprinkle salt on them and put them in the sun every day until they are dry. Brush off the salt.
2. Place the lemons in a pot with the pounded nutmegs and mace, the scraped and dried horseradish, the garlic cloves, and the mustard seed. Pour the strong vinegar over all ingredients.
3. Tie the pot closed, place a board on top, and let it stand for three months. Strain the pickle, and when perfectly clear, bottle it.