ombine chili, garlic, lime pickle, ginger root and lime zest in prep bowl
t until soft. Add the lime pickle and freshly ground black pepper
Place limes in a large bowl and rub with salt. Let stand for 48 hours.
Tie peppercorns and seeds in piece of cheesecloth. Place all ingredients in a large saucepan. Add 2 cups water and stir on medium-high heat until boiling. Cook for 50-60 mins, stirring frequently, until mixture thickens.
Spoon pickle into hot sterilized jars and seal. Store in a cool, dry cupboard for up to 3 months. Once opened, store in the refrigerator. Serve as an accompaniment to Indian dishes.
ilantro. Serve with chutney or pickle.
ne small piece of mango pickle and increase the heat to
Mix cucumbers and lime; cover with water and stir.
Let stand 24 hours.
Drain and wash 3 times.
Let stand in ice water 3 hours.
Drain off water.
Mix vinegar, salt, spices and sugar. Pour over cucumbers.
Let stand 24 hours.
Bring to a boil; boil slowly until they turn dark green.
Add slack lime to cucumbers and cover with cold water.
Let stand 24 hours.
Drain and rinse well in two or three cold water baths and then soak for 3 hours in clear cold water.
Drain well. Mix vinegar, sugar, celery seed, salt, cinnamon sticks, mace, turmeric and cloves.
Pour over pickles cold and let stand 24 hours.
Then cook pickles and vinegar mixture for 20 minutes (cook slowly).
Let simmer while filling jars.
Seal while hot.
n a jar with the lime juice and sprinkle the salt
urther 2 minutes.
Add lime juice, fresh ginger, crushed tomatoes
ounded 1/8 teaspoons of Pickle Crisp on top (if canning
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
ny moisture to get into pickle.
Consume within 60 days
s mostly gone add the lime juice, stir and cook on
emon juice or 2 tablespoons lime juice, 1 tablespoon olive oil
otato is cooked. Stir in lime juice.
When ready to
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Poblano Pickle Relish: Combine all of the
ombine sesame oil, tamari, sugar, lime juice; blend until well combined
eeded,add mango powder or lime juice,mix it well,lower
lices
and cover with lime and water.
Let stand