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6 limonspeeled1/3 cup (75 ml) salt
3 tablespoons (45 ml) shallotsfinely chopped
1 garlic clovefinely chopped
3 1/2 tablespoons (17 ml) ground mace
1 teaspoon (5 ml) whole clovescrushed
2 tablespoons (30 ml) ground ginger
1 teaspoon (5 ml) cayenne pepper
2/3 cup (150 ml) freshly grated horseradish
3 1/2 cups (825 ml) white vinegar
Cut off a piece from both ends of each lemon and rub in the salt. Rub the outsides of the lemons with salt. Put them in a jar with the shallots garliac and spices reserving a little of the mace and ginger. Add the horseradish.Boil the vinegar for five minutes with the reserved mace and ginger and pour this over the lemons. Cover lightly and when cold close the jar tightly. Refrigerate. Strain after six months or after 12 months. The strained ketchup should be put into small bottles with new corks.Variation: Pack a few slices of ripe tomato in each jar.
3 tablespoons (45 ml) shallotsfinely chopped
1 garlic clovefinely chopped
3 1/2 tablespoons (17 ml) ground mace
1 teaspoon (5 ml) whole clovescrushed
2 tablespoons (30 ml) ground ginger
1 teaspoon (5 ml) cayenne pepper
2/3 cup (150 ml) freshly grated horseradish
3 1/2 cups (825 ml) white vinegar
Cut off a piece from both ends of each lemon and rub in the salt. Rub the outsides of the lemons with salt. Put them in a jar with the shallots garliac and spices reserving a little of the mace and ginger. Add the horseradish.Boil the vinegar for five minutes with the reserved mace and ginger and pour this over the lemons. Cover lightly and when cold close the jar tightly. Refrigerate. Strain after six months or after 12 months. The strained ketchup should be put into small bottles with new corks.Variation: Pack a few slices of ripe tomato in each jar.