Lemon Pickle or Catsup
Ingredients
Directions
Prepare
Divide the lemons into quarters and remove all visible seeds.
Sprinkle the salt over the lemons and mix well.
Cure
Cover and let the mixture sit for a week, turning the lemons occasionally.
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.
Explore the science
What each ingredient does
- Lemons
- Provide the main flavor and acidity, and their juice and peel soften as they cure.
- Coarse sea salt
- Draws moisture out of the lemons and preserves them while the peel softens.
The step that matters
Removing all visible seeds. Seeds left in the pickle can release bitterness as the lemons cure over a week, and they are hard to spot once the fruit is soft.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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