To Pickle Lemons Without the Peel

Ingredients

• 6 lemons
• 1 lb fine salt
• to each quart of vinegar
• the same ingredients as No. 455

Instructions

1. Peel the lemons, slit each one down 3 times, so as not to divide them, and rub the salt well into the divisions;
2. place them in a pan, where they must remain for a week, turning them every other day;
3. then put them in a Dutch oven before a clear fire until the salt has become perfectly dry;
4. then arrange them in a jar.
5. Pour over sufficient boiling vinegar to cover them, to which have been added the ingredients mentioned in the foregoing recipe;
6. tie down closely, and in about 9 months they will be fit for use.