[CH] easy lime or lemon pickle
Tara Deen (tara@es.usyd.edu.au)
Wed, 23 Aug 2000 08:46:58 +1000
Here's the Sri Lankan version of the lemon or lime pickle
Limes or lemons
rock salt
Cut the limes or lemons into quarters, almost all of the way, leaving
them attached at the base.
Stuff the gaps between the quarters with as much rock salt as is
possible. Place in a jar (fill the jar up), preferably a glass or
earthenware jar with a well-sealing, non-aluminium lid.
Put the jars in the sun and leave them there for a month.
These last just about forever. I'm still using some that are 5 years
old, and are just starting to taste old. In time the juice will turn to
jelly around the citrus.
These make a really good lime and date or lime and blachan pickle, and
are good with curry on their own. They're also used when making beef
smore (the Sri Lankan take on pot roast, beef cooked in a coconut
milk-based curry sauce).
Cheers,
Tara
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______________________________________________________
Tara Deen
School of Geosciences
Division of Geology and Geophysics
Building FO5
University of Sydney NSW 2006
Phone: 61-2-9351 4271
Fax: 61-2-9351 0184
Mobile: 0410 538 655
email: tara@es.usyd.edu.au
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