Title: Spiced lemon pickles
 Categories: Canning, Fruits, Pickles
      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 t  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.