Wednesday September 08 , 2010
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Lemon Ketchup
Created by Phelan, Monday, 24 August 2009
Ingredients
At a glance
Makes
2 1/2 pints
  • 6 lemons, peeled
  • 1/3 cup salt
  • 3 tablespoons shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 3 1/2 tablespoons ground mace
  • 1 teaspoon whole cloves, crushed
  • 2 tablespoons ground ginger
  • 1 teaspoon cayenne pepper
  • 2/3 cup freshly grated horseradish
  • 3 1/2 cups white vinegar
Methods/steps
  1. Thinly slice lemons, and rub them in the salt.
  2. Place the lemons, shallots, garlic and the spices into a jar.
  3. Reserving a bit of the mace and ginger for later.
  4. Add the horseradish.
  5. Bring the vinegar to a boil, stir in the reserved mace and ginger, boil rapidly 5 minutes.
  6. Pour over the salted lemons.
  7. Cover lightly and allow to cool.
  8. Close jar tightly and refrigerate for 6 months.
  9. Strain.
Additional Tips
Good with: Shrimp, white fish
Reviews
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