Skip to main content

Lemon ketchup

Lemon ketchup is a ketchup particularly good with shrimp and white fish. It is not a ketchup made with lemon juice.


6 lemon (peeled, very thinly sliced)
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)


Thinly slice lemons, and rub them in the salt.

Place the lemons, shallots, garlic and the spices into a jar, reserving a bit of the mace and ginger for later. Add the horseradish.

Bring the vinegar to a boil, stir in the reserved mace and ginger, boil rapidly 5 minutes. Pour over the salted lemons. Cover lightly and allow to cool.

Close jar tightly and refrigerate for 6 months.

Strain before serving.

Total time
25 minutes
Cooking time
Preparation time
1 batch


North American cuisine

Preparation and cooking time does not take into account refrigeration time.

See other unusual ketchups.

easy, simmer, chill
fruit, ketchup, sauces
American food recipes
Food in U.S.A.