Lemon ketchup


A ketchup particularly good with shrimp and white fish.


6 lemon (peeled)
1⁄3 c salt
3 T shallot (finely chopped)
1 clv garlic (optional, peeled, grated or finely chopped)
1⁄2 T mace (ground)
1 t clove (whole cloves crushed)
2 T ginger (ground)
3 1⁄2 c vinegar (white wine vinegar)
2⁄3 c horseradish (freshly grated)


  1. Thinly slice lemons, and rub them in the salt.
  2. Place the lemons, shallots, garlic and the spices into a jar, reserving a bit of the mace and ginger for later.
  3. Add the horseradish.
  4. Bring the vinegar to a boil, stir in the reserved mace and ginger, boil rapidly 5 minutes.
  5. Pour over the salted lemons.
  6. Cover lightly and allow to cool.
  7. Close jar tightly and refrigerate for 6 months.
  8. Strain.
1 batch
Preparation time
Cooking time
Total time
25 minutes