Pickled Lemons Or Limes (manao Dong) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
10 small: Unripe green lemons or limes,
180 gram: Salt,
750 milliliter: Water, up to 1 liter
1 tbsp: Sugar,
Directions:
(Thai Cooking Class, Somi Anuntra Miller & Patricia Lake, Bay Books Cookery
Collection)
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 its a sidedish,
but whether you cut them up or eat em whole, who knows.
Posted to CHILE-HEADS DIGEST by Mark Dodgson on Aug
26, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Collection)
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 its a sidedish,
but whether you cut them up or eat em whole, who knows.
Posted to CHILE-HEADS DIGEST by Mark Dodgson
26, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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