| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | 1 | Servings | ||
INGREDIENTS
| 10 | Unripe green lemons or limes | |
| 180 | g | Salt |
| 750 | Water, up to 1 liter | |
| 1 | T | Sugar |
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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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 69764.5mg
Potassium: 14.7mg
Carbohydrates: 12.6g
Fiber: 0g
Sugar: 12.6g
Protein: 0g