Spiced Lemon Pickles
|Sugar||2 1⁄4 Cup (36 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Cider vinegar||1 Cup (16 tbs)|
|Whole allspice||1⁄2 Teaspoon|
|Ginger root||1 Small|
|Whole cloves||4 (Or Five)|
Wash and thoroughly dry the lemons.
Cut them, without peeling, into crosswise slices one-quarter inch thick.
Combine the sugar, salt, water and vinegar in a saucepan.
Tie the spices in a cheesecloth bag and add to the syrup.
Boil five minutes.
Drop the lemon slices into the boiling syrup and boil one minute.
Discard the spice bag and pack the lemons into hot sterilized half-pint jars.
Cover with the boiling syrup and seal at once.