[CH] Re: Preserving limes
Mark Dodgson (mjdodgson@yahoo.com)
Wed, 26 Aug 1998 01:32:21 -0700 (PDT)
Hi
Just prepared a couple of pints of Rangpur limes this weekend with the
following Thai recipe (looks like a basic salt brine solution):
Pickled Lemons or Limes (manao dong)
(Thai Cooking Class, Somi Anuntra Miller & Patricia Lake, Bay Books
Cookery Collection)
10 small unripe green lemons or limes
180g salt
750ml to 1 lt water
1 tablespoon sugar
Method:
Roll fruit on flat surface for a few minutes to soften skin. Rub some
extra salt on the skin with a little water and leave overnight.
(Probably best to put them in a container as the salt leached out a
quantity of liquid). Next day boil the water, the 180g salt and sugar
for 5 minutes, then cool. Place lemons in sterilised jars and cover
with brine solution, seal tightly, and do not use for at least 3
months. Will keep indefinately.
As for what you do with them after 3 months, apparently it's a
sidedish, but whether you cut them up or eat 'em whole, who knows.
Bye and keep growing those limes
==
Mark Dodgson
Mark's Mostly Chile Page
http://members.xoom.com/mjdodgson/
mailto://mjdodgson@yahoo.com
icq#:11248266
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