Title: Spiced Lemon Pickles
Categories: Canning Fruit Pickle
Yield: 6 Half-pints

9		Large lemons
2 1/4	c	Sugar
1/8	ts	Salt
1/4	c	Water
1	c	Cider vinegar
1		Cinnamon stick
1/2	ts	Whole allspice
1		Small ginger root
5		Whole cloves

Wash and thoroughly dry the lemons. Cut them, without peeling, into crosswise slices 1/4 inch thick.

Combine the sugar, salt, water and viinegar in a saucepan. Tie the spices in a cheesecloth bag and add to the syrup. Boil 5 minutes.

Drop the lemon slices into the boiling syrup and boil one minute.

Discard the spice bag and pack the lemons into hot sterilized half-pint jars. Cover with the boiling syrup and seal at once.

SOURCE: "An Herb and Spice Cook Book", by Craig Clairborn, copyright 1963

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