Re: [CH] Home Again/reply/+recipe

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Hi Tony,  
	Hope the weather gets better for you. We have had about 87+ inches of
rain so far this year, 78 inches is our average yearly rainfall and the
wet season is still to come.. 

				Pickled Limes 
1kg or  (2lbs)Limes
1+1/4 cups (300g/10+1/2 oz) Rock Salt
2 Tablespoons Chile Powder

Cut the limes halfway through,do not cut all the way through..
Stuff each lime with 2 teaspoons of salt and a pich of chile powder..
Place the limes on on top of the other in a sterilised wide mouth jar
with a tight fitting lid..
Cover and place in the sun for 10-15 days, (North facing window down
here in the south)..
Shaking the jar daily to distibute the limes..
Put the jar in a cool place for about 6 months to allow the limes to
gel, they will turn into a beautiful golden syrupy textured lime
pickle..
These limes can be made into a hot pickle by bringing to the boil 1
cup(250)mL./ 8 fl oz Mustard oil, some mustard seeds and some ground
onions..
When boiling, pour over the limes and marinate for 1 week..
Use as desired..
Source Makan Lah - Malaysian Cookbook.. 
Lime season has not been good to me this year.. so I have to buy..
This recipe is pretty much the same as the Sikh Indians here in
Woolgoolga make and the cooked one is pretty close to the Pickled limes
that I used to buy in the jars from the supermarket, (Ferns-brand name)
I find that they tend to cut the limes into quarters if making the hot
pickle..
	Howzat
              Luke in OZ

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