Lemon Ketchup

This is an old nineteenth century condiment recipe that is still popular in England today.

6 lemons, peeled
1/3 cup sea salt (75 mL)
3 Tbsp. shallots, finely chopped (45 mL)
1 clove garlic, finely chopped
3½ Tbsp. mace, ground (17 mL)
1 tsp. whole cloves, crushed (5 mL)
2 Tbsp. ground ginger (30 mL)
1 tsp. cayenne pepper (5 mL)
2/3 cup horseradish, freshly grated (150 mL)
3½ cups white vinegar (825 mL)

Cut off a piece from both ends of each lemon and rub in the sea salt. Rub the outsides of the lemons with sea salt. Put them in a jar with the shallots, garlic 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.

Makes about 2½ pints (1¼ L).

Variation:  Pack a few slices of ripe tomato in each jar.