Pickled Lemons or Limes (Manao Dong)

INGREDIENTS

INSTRUCTIONS

(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 it's a sidedish,
but whether you cut them up or eat 'em whole, who knows.
Posted to CHILE-HEADS DIGEST by Mark Dodgson <mjdodgson@yahoo.com> on Aug
26, 1998, converted by MM_Buster v2.0l.

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