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Simple Lemon Pickle Cooking Recipe

Below is the quick and easy cooking recipe for Lemon Pickle.

Wipe six lemons, and cut each into eight pieces. Put on them a pound of salt, six large cloves of garlic, two ounces of horseradish sliced thin; likewise of cloves, mace, nutmeg, and cayenne, a quarter of an ounce of each, and two ounces of flour of mustard. To these add two quarts of vinegar, and boil it a quarter of an hour in a well-tinned saucepan. Or, which is better, do it in a jar, placed in a kettle of boiling water, or set the19 jar on a hot hearth till done. Then set the jar by closely covered, stirring it daily for six weeks, and afterwards put the pickle into small bottles.

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