| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Lemons |
| 75 |
ml |
Coarse sea salt |
| 500 |
ml |
White wine vinegar |
| 250 |
ml |
Oil |
| 2 |
|
Chiles seeded and chopped |
| 10 |
ml |
Mustard seeds |
| 10 |
ml |
Cumin seeds |
| 10 |
ml |
Whole coriander |
| 50 |
ml |
Sugar |
INSTRUCTIONS
Both of the following recipes are from a book called A Table at the Cape by
Helmine Myburgh and are fairly typical.
Scrub the lemons with a nail brush and cut into quarters.Remove all the
pips. Place in a container andsprinkle with salt.Pour over the
vinegar.Cover and leave for 36 hours. Pour off all the liquid that has
accumulated.Mix the atjar pickle combining the oil,chiles,spices and
sugar,and pour over the lemons.Pack into a jar and cover. Refrigerate.
Posted to CHILE-HEADS DIGEST V3 #255 by <Brian_Cox@SPIRE.HDS.CO.UK> on Mar
04, 97.
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