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.

Ingredients

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

Step-by-step instructions

1
Puree whole lemons and onions with some of the vinegar until very smooth.
2
Place in a large non-corrosive pot with all other ingredients and bring to a boil.
3
Reduce heat to a simmer and cook for about 45 minutes until reduced to a spoonable consistency.
4
Bottle while hot into sterilised jars and seal with screw pop top lids.

Source: food.com

Original recipe ↗

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