LEMON PICKLE

Lemon Pickle image

A tangy citrus taste that especially complements fish. Sets like jam. I often remelt a small amount, add a little fresh lemon juice and pour over grilled fish. This unusual pickle makes a good gift. Excellent with cold meats, chicken and fish.

Provided by Carol Skilton

Categories Sauces

Time 1h5m

Yield 4 455 gram jars

Number Of Ingredients 11

Ingredients

2 whole lemons
5 large onions, roughly chopped
4 cups white vinegar
1 cup lemon juice
3 teaspoons salt
5 cups sugar
1 teaspoon turmeric
4 teaspoons horseradish
2 lemons, zest of, finely grated
5 -6 cloves garlic, crushed
2 teaspoons ground ginger

Steps:

Puree whole lemons and onions with some of the vinegar until very smooth.
Place in a large non-corrosive pot with all other ingredients and bring to a boil.
Reduce heat to a simmer and cook for about 45 minutes until reduced to a spoonable consistency.
Bottle while hot into sterilised jars and seal with screw pop top lids.

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