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Lemon Ketchup

  • 6 lemons, peeled
  • 1/3 cup (75 ml) salt
  • 3 tablespoons (45 ml) shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 3 1/2 tablespoons (17 ml) ground mace
  • 1 teaspoon (5 ml) whole cloves, crushed
  • 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, 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 2 1/2 pints (1 1/4 liters). Variation: Pack a few slices of ripe tomato in each jar.

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