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Thai Pickled Lemons Or Limes (Manao Dong)
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    Thai Pickled Lemons Or Limes (Manao Dong)

  • 10 small unripe green lemons or limes
  • 18 grams salt
  • 75 milliliters to 1 lt water
  • 1 tablespoon sugar
  • Method: 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.
    Bye and keep growing those limes

    From: Thai Cooking ClassThai Cooking Class, Somi Anuntra Miller & Patricia Lake
    Posted By: Mark Dodgson, mjdodgson@yahoo.com, Via: Chile Head Mailing List
    Post Date: 26 Aug 1998

    *BACK TO CANNING*







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