Text 1730, 69 rader
Skriven 2013-06-25 06:15:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Pickle Juice
====================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>> I rather like the juice left
 NB>> behind from the "pickle" at dimsum... sugar and vinegar...  :)

 DD> Sounds like the "pickled" vegetables at the Korean places where I have
 DD> eaten. Not really my idea of "pickled" but not bad.
 DD> Title: Emergency Kimchi (Yangbaechu Kimchi)

 NB> Well, I guess Kimchi is a sort of pickle, too...   And often you will
 NB> find, as one of the little dishes, the daikon/carrot "pickle" which I
 NB> was referring to there as well...  Along with daikon chunks fixed like
 NB> kimchee, and similar other tidbits...  :)  I like all of them, too. :)

Well, yeah. But, it's sort of in a class all its own. Mostly what I get down
the Korean's is a curl of carrot, a matchstick of celery, a thin spear of
cucumber and some white radish (daikon?) in a sugar/vinegar marinade ...
presented in a 2 1/2" - 3" shallow plate/bowl/saucer.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pickled Limes
 Categories: Five, Citrus, Pickles, Chilies
      Yield: 2 Pounds
 
      1 kg Limes; or (2 lbs)
  1 1/4 c  (300g/10+1/2 oz) rock salt
      2 tb Chile powder *
   
  * Ground chile, not chilli spice mix.  
 
  Cut the limes halfway through,do not cut all the way
  through.. Stuff each lime with 2 teaspoons of salt and a
  pinch of chile powder.. Place the limes on on top of the
  other in a sterilised wide mouth jar with a tight fitting
  lid.
  
  Cover and place in the sun for 10-15 days, (North facing
  window down here in the south) shaking the jar daily to
  distribute the limes.
  
  Put the jar in a cool place for about 6 months to allow
  the limes to gel, they will turn into a beautiful golden
  syrupy textured lime pickle.
  
  These limes can be made into a hot pickle by bringing to
  the boil 1 cup(250)mL./ 8 fl oz Mustard oil, some mustard
  seeds and some ground onions..
  
  When boiling, pour over the limes and marinate for 1
  week.
  
  Use as desired.
  
  Source Makan Lah - Malaysian Cookbook..
  
  From: Luke Speer; Chileheads Mailing List
  
  MM Format by Dave Drum - 12 November 1999
  
  Uncle Dirty Dave's Archives
 
MMMMM

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