Yield: 1 Servings
|75 millilitres||Coarse sea salt|
|500 millilitres||White wine vinegar|
|2 \N||Chiles seeded and chopped|
|10 millilitres||Mustard seeds|
|10 millilitres||Cumin seeds|
|10 millilitres||Whole coriander|
Both of the following recipes are from a book called A Table at the Cape by Helmine Myburgh and are fairly typical.
Scrub the lemons with a nail brush and cut into quarters.Remove all the pips. Place in a container andsprinkle with salt.Pour over the vinegar.Cover and leave for 36 hours. Pour off all the liquid that has accumulated.Mix the atjar pickle combining the oil,chiles,spices and sugar,and pour over the lemons.Pack into a jar and cover. Refrigerate.
Posted to CHILE-HEADS DIGEST V3 #255 by <Brian_Cox@...> on Mar 04, 97.