Try this Pickled Lemons or Limes (Manao Dong) recipe, or contribute your own.
Suggest a better description(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 its a sidedish, but whether you cut them up or eat em whole, who knows. Posted to CHILE-HEADS DIGEST by Mark Dodgson
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 604 | ||
Calories from Fat: 53 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 79.2mg | 3 % | |
Potassium 2267mg | 60 % | |
Total Carbohydrate 154.2g | 45 % | |
Dietary Fiber 47.7g | 191 % | |
Sugars, other 106.5g | ||
Protein 19.7g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 604
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