Food thread - Preserves

[denel]

Friends, the tea thread was a good success.

Let us get preserves e.g. mango, lemon etc going.

Here in this country. Mango pickles are huge - I mean huge for many many decades to the point, places like Chicken Licken even have it as a side instead of tomato sauce/ketchup.

Would love to get good ideas and thoughts going if you are into doing this your self.

Here, we harvest a lot of lemons and super size limes on my place. The juice i am putting into chilled vats and giving away. Preserving it with quinine tablet prevents any degradation. Next I started to put lemon preserves with salt - north african way.

Recipe:
Cut up the ripe lemons; put salt in between. Put into glass vats; push hard and put salt on top. Keep layering until filled; then reserve some lemons for juice; add the juice in to raise level to top; put salt on top and put lid and in dark room it goes for next 6 weeks.

Use preserved lemon between sandwiches etc or cooking. Preserved juice; as a marinade on raw onions or dip.

 

[CriticalThought]

Friends, the tea thread was a good success.

Let us get preserves e.g. mango, lemon etc going.

Here in this country. Mango pickles are huge - I mean huge for many many decades to the point, places like Chicken Licken even have it as a side instead of tomato sauce/ketchup.

Would love to get good ideas and thoughts going if you are into doing this your self.

Here, we harvest a lot of lemons and super size limes on my place. The juice i am putting into chilled vats and giving away. Preserving it with quinine tablet prevents any degradation. Next I started to put lemon preserves with salt - north african way.

Recipe:
Cut up the ripe lemons; put salt in between. Put into glass vats; push hard and put salt on top. Keep layering until filled; then reserve some lemons for juice; add the juice in to raise level to top; put salt on top and put lid and in dark room it goes for next 6 weeks.

Use preserved lemon between sandwiches etc or cooking. Preserved juice; as a marinade on raw onions or dip.

Video please.

 

[denel]

Video please.

I followed this receipe:

but did not add any oil at the end; reason - olive oil goes rancid upon long air exposure especially top lid if that is metal. I use complete glass/ceramic bins e.g 3-5l sizes.

Also one thing they dont tell you. After 3 days open and top up with a bit of boiled water; seal and shake it on regular basis to keep the brine/lemon juices in circulation; prevents crystalisation and concentrate at bottom.

If you decide to make lemonade; not sure if people know Dry Lemon drink - I believe it is only local to RSA. Lemon juice lets say you make 2 litre jug; just add 1/5 of quinine tablet. Works well.

 

[Well.wisher]

I was roaming around the forum that I sensed the aroma of food in here .

 

[Pakhtoon yum]

Friends, the tea thread was a good success.

Let us get preserves e.g. mango, lemon etc going.

Here in this country. Mango pickles are huge - I mean huge for many many decades to the point, places like Chicken Licken even have it as a side instead of tomato sauce/ketchup.

Would love to get good ideas and thoughts going if you are into doing this your self.

Here, we harvest a lot of lemons and super size limes on my place. The juice i am putting into chilled vats and giving away. Preserving it with quinine tablet prevents any degradation. Next I started to put lemon preserves with salt - north african way.

Recipe:
Cut up the ripe lemons; put salt in between. Put into glass vats; push hard and put salt on top. Keep layering until filled; then reserve some lemons for juice; add the juice in to raise level to top; put salt on top and put lid and in dark room it goes for next 6 weeks.

Use preserved lemon between sandwiches etc or cooking. Preserved juice; as a marinade on raw onions or dip.

Its 2am here and now food is on my mind. Thanks alot hahaha

 

[denel]

I was roaming around the forum that I sensed the aroma of food in here .

welcome.... food lovers are welcome...

please contribute

 

[Nilgiri]

welcome.... food lovers are welcome...

please contribute

My favourite pickle other than the usual mango and lemon based ones....are "tender mango" pickle....basically the mango is picked at very early stage when its quite intense flavour....and pickled.

Actually its my favourite one of all, come to think of it (but the variety has to be correct one too):

Packs a real punch!

You ever tried this one @Joe Shearer ?

Would love to get good ideas and thoughts going if you are into doing this your self.

The ones I do here are lemon mostly because its easiest. Basically you can do lemon itself without cooking it and you add the requisite salt, spices, vinegar, chillies etc (adjust to taste after few experiments...can look this all up on youtube etc) and you basically keep it in a airtight jar, let it get some sun next to window (to soften everything up over time) for a few weeks and keep shaking it now and then etc. When you feel its ready, open it and enjoy....and refrigerate and use as needed.

Or you can cook the lemon/lime with assortment of spices and chilli powder etc...(again can find this method online) and then its basically good to go right away and you refrigerate if needed etc.

Best results I find are with thin skin as possible. Thick rinds dont pickle that well...but can also be good, depends on your taste.

Simple pickling (basically immerse in vinegar completely and maybe add few spices) I reserve for eggs, beets, carrots etc. Thats also easy to look up to do....the veggie ones are great to have as side dish in a pinch when you dont have time to cook a proper veg side etc for main meal etc. Pickled eggs is just great snack to have, especially after a pint.

 

[Joe Shearer]

Friends, the tea thread was a good success.

Let us get preserves e.g. mango, lemon etc going.

Here in this country. Mango pickles are huge - I mean huge for many many decades to the point, places like Chicken Licken even have it as a side instead of tomato sauce/ketchup.

Would love to get good ideas and thoughts going if you are into doing this your self.

Here, we harvest a lot of lemons and super size limes on my place. The juice i am putting into chilled vats and giving away. Preserving it with quinine tablet prevents any degradation. Next I started to put lemon preserves with salt - north african way.

Recipe:
Cut up the ripe lemons; put salt in between. Put into glass vats; push hard and put salt on top. Keep layering until filled; then reserve some lemons for juice; add the juice in to raise level to top; put salt on top and put lid and in dark room it goes for next 6 weeks.

Use preserved lemon between sandwiches etc or cooking. Preserved juice; as a marinade on raw onions or dip.

Uh-oh.

Here comes trouble.

You're preaching pickle to south Asians? Holy Moly.

My favourite pickle other than the usual mango and lemon based ones....are "tender mango" pickle....basically the mango is picked at very early stage when its quite intense flavour....and pickled.

Actually its my favourite one of all, come to think of it (but the variety has to be correct one too):

Packs a real punch!

You ever tried this one @Joe Shearer ?



The ones I do here are lemon mostly because its easiest. Basically you can do lemon itself without cooking it and you add the requisite salt, spices, vinegar, chillies etc (adjust to taste after few experiments...can look this all up on youtube etc) and you basically keep it in a airtight jar, let it get some sun next to window (to soften everything up over time) for a few weeks and keep shaking it now and then etc. When you feel its ready, open it and enjoy....and refrigerate and use as needed.

Or you can cook the lemon/lime with assortment of spices and chilli powder etc...(again can find this method online) and then its basically good to go right away and you refrigerate if needed etc.

Best results I find are with thin skin as possible. Thick rinds dont pickle that well...but can also be good, depends on your taste.

Simple pickling (basically immerse in vinegar completely and maybe add few spices) I reserve for eggs, beets, carrots etc. Thats also easy to look up to do....the veggie ones are great to have as side dish in a pinch when you dont have time to cook a proper veg side etc for main meal etc. Pickled eggs is just great snack to have, especially after a pint.

I have had a variety of south Indian pickles, but you probably know that up north-east of you, in Bengal, we do chutneys instead of pickles. So in a Bengali meal, you have a sequence: a shukto, tart in taste, clears the palate and the taste buds, then puris Bengali style (we make it with maida and call it 'luchi') with meat, then rice and fish, then rice and vegetable(s), then papad and chutney, then we stop playing with our food and get real and get out the sweets. Lots of achars (=pickles), lots of chutney as well; what plays well at festive meals cooked by the women of the household or by professional cooks is pineapple chutney, mango chutney, 'plastic' chutney, tomato chutney - I suppose you get the general idea.

 

[denel]

Its 2am here and now food is on my mind. Thanks alot hahaha

Uh-oh.

Here comes trouble.

You're preaching pickle to south Asians? Holy Moly.



I have had a variety of south Indian pickles, but you probably know that up north-east of you, in Bengal, we do chutneys instead of pickles. So in a Bengali meal, you have a sequence: a shukto, tart in taste, clears the palate and the taste buds, then puris Bengali style (we make it with maida and call it 'luchi') with meat, then rice and fish, then rice and vegetable(s), then papad and chutney, then we stop playing with our food and get real and get out the sweets. Lots of achars (=pickles), lots of chutney as well; what plays well at festive meals cooked by the women of the household or by professional cooks is pineapple chutney, mango chutney, 'plastic' chutney, tomato chutney - I suppose you get the general idea.

no worries. come here we have same... you dont get pickles by bottles but by tubs 5kg or more

Packco, and many other local brands.

If you go to durban, that is the mecca of mother load of atchars as we refer to them here.