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|Toastie, on 18/8/2011 01:25pm|
Help, I'm confused!
Inspired by the lemon pickle recipe on Kavey's blog, I thought I'd check out the original recipe on Mamta's. I'm now presented with 7 different recipes for the same pickle and I can't decide which...!!
I won't be cruel and ask you for your favourite (feel free to do so!), but maybe you could suggest which would be best for a beginner pickle maker. I do like the Geeta's and Pataks pickles, so something in the same ball park would be great.
Thanks in advance. :)
|Mamta, on 18/8/2011 02:05pm|
My favourite is the traditional, oil free one, that is like preserved lemons. This has been made for generations in my family and million of other families in India for ever! You can try any of these, they are very easy to make.
Quick Microwave Lemon Pickle by Lapis
|Toastie, on 18/8/2011 04:23pm|
Thanks for the reply Mamta. I like the fact that all of the recipes are for small batches so that I can eventually try all of them!
Any tips on how to remove the wax from my lemons and limes?
|SteveAUS, on 7/11/2011 12:13am|
Sounds like a silly question but once the lemon pickles mature the skin is still not edible is it? A lady at my work has brought in hundreds and hundreds of lemons for us to take away. After my success with green mango pickle I want to give one of your lemon pickles a go (I hate to see them go to waste).
|Lapis, on 7/11/2011 12:42am|
yes, the rind is edible. In fact, in Morocco, with their preserved lemons, it is thought the done thing to eat just the rind, and not the flesh. Not being remotely Moroccan, I eat all of it, bar the pips.
|SteveAUS, on 7/11/2011 01:22am|
Cool, thanks Lapis, I imagined it would have been a bit fiddly eating a pickle and having to peel off the skin at the same time. Looking forward to it.
|Mamta, on 7/11/2011 05:47am|
Skin is the best bit of the pickle. It is not bitter at all once it is soft. Try Lapis's Quick microwave method or a few others based on it.
|Kavey, on 7/11/2011 08:46am|
The one on my blog is based on the Hot and Sweet one here:
It's awfully good...
|SteveAUS, on 7/11/2011 10:10am|
....I now have 50 odd fresh lemons! decisions, decisions lol. Need some jars first though!
|Mamta, on 7/11/2011 01:29pm|
Make 5 different ones with 10 lemons each!
|Lapis, on 7/11/2011 01:53pm|
try a Moroccan recipe, too, the simple one without added spice. It will give you a different lemon flavour for all sorts of dishes, and it is 'clean' without other flavours competing. I use it with fish and even in mixed bean salad.
|Kavey, on 7/11/2011 03:11pm|
Yes, unprecedented opportunity to do a number of recipes and compare them side by side!!!
|tim, on 7/11/2011 08:20pm|
Wax? If buying, choose wax free fruit?
|SteveAUS, on 7/11/2011 09:58pm|
Yeah, I'll do a few different ones. Definately the three listed above.Do you have a link to a Morrocan one by any chance Lapis?
|Lapis, on 8/11/2011 01:11am|
this will give you an idea, but I would suggest you don't use spices.
|homecook, on 29/11/2011 04:20am|
Oh thanks for the traditional oil-free lime pickle -- my grandmother used to make something similar, which I tried to duplicate with little success. Mouth watering at the thought of this!
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