Lemon Win
Ingredients
Directions
Prepare the lemons by washing them thoroughly.
Layer the lemons with coarse sea salt in a jar.
Cover the jar tightly and let it sit for about 9 months.
After 4 to 5 months, strain the liquid and bottle it for use as lemon ketchup.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
More preserved lemon recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesLike knowing why a recipe works?
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.