Lemon Pickle or Catsup
Ingredients
Directions
Divide the lemons into quarters and remove all visible seeds.
Sprinkle the salt over the lemons and mix well.
Let the lemons sit in the salt for one week, turning them 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 acidic, aromatic fruit that softens and flavours the pickle as it cures.
- Coarse sea salt
- Draws moisture out of the lemons and preserves them while they cure.
The step that matters
Let the lemons sit in the salt for one week, turning them occasionally. Salt must fully penetrate and draw liquid from the lemon flesh and rind over the whole week. Turning them exposes every surface to the salt so the curing is even and the pickle keeps well.
“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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