Pickled Lemon Slices

(a good substitute for preserved lemons)

Yield: 6 half pints

1 ½ quarts white vinegar
½ cup salt
2 T. sugar
15 whole cloves
1 tsp. nutmeg
1 tsp mace
1T. mustard seed
1 hot chili pepper, seeded
15 lemons
6 garlic cloves, peeled (optional)
Can add or sub bay leaves

In a large saucepan, combine vinegar, salt and sugar. Tie the cloves in a muslin or cheesecloth bag and add it to the mixture, along with the nutmeg, mace, mustard seed and chili pepper. Bring to a boil, lower the heat and simmer for 15 minutes. While syrup is simmering, cut the lemons into thin slices. Add the slices to the syrup and simmer for 10 minutes or until the lemons are tender. Place one whole garlic clove in each jar. Remove the spice bag and the whole pepper from the syrup. Ladle lemons into hot jars and cover with simmering syrup, leave ½ inch headspace. Remove bubbles. Wipe rims. Adjust lids and rings. Process 10 minutes in a boiling water bath.

Source: The Food Lovers Guide to Canning