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Ingredientes
- 6 x limons, peeled
- 1/3 c. (75 ml) salt
- 3 Tbsp. (45 ml) shallots, finely minced
- 1 clv garlic, finely minced
- 3 1/2 Tbsp. (17 ml) grnd mace
- 1 tsp (5 ml) whole cloves, crushed
- 2 Tbsp. (30 ml) grnd ginger
- 1 tsp (5 ml) cayenne pepper
- 2/3 c. (150 ml) freshly grated horseradish
- 3 1/2 c. (825 ml) white vinegar
Direcciones
- 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 in the horseradish.
- Boil the vinegar for five min with the reserved mace and ginger, and pour this over the lemons. Cover lightly and when cool, close the jar tightly. Chill. Strain after six months, or possibly 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 566g | |
| Recipe makes 2 servings | |
| Calories 176 | |
| Calories from Fat 19 | 11% |
| Total Fat 2.24g | 3% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18208mg | 759% |
| Potassium 664mg | 19% |
| Total Carbs 21.77g | 6% |
| Dietary Fiber 4.5g | 15% |
| Sugars 8.07g | 5% |
| Protein 2.19g | 4% |
