@mountainman bob not got back to you on the lemon pickle yet as only got half the recipe and that had to be decoded by the Mrs. Anyway turns out Ma and Cal would get on well (at least for non meat discussions). And note like all good cook Ma never measures anything (and why my wife cannot ever write down a recipe for ham fisted husband to follow)
So what I know so far is that you take thin skinned lemons (or limes) cut into 4 (or the size you want) and chuck in a jar. add salt and turmeric to lightly cover the lemons stick the lid on and shake. Leave on windowsill in the sun, shaking every few days until nicely putrified (up to 3 weeks esp in UK where we have had our ration of sun for the year already).
Part 2 will involve oil, Jaggery (unrefined cane sugar to you), fennel seeds, coriander seeds, cumin, chilli powder and more salt.
Will go hunting lemons and start them rotting.
So what I know so far is that you take thin skinned lemons (or limes) cut into 4 (or the size you want) and chuck in a jar. add salt and turmeric to lightly cover the lemons stick the lid on and shake. Leave on windowsill in the sun, shaking every few days until nicely putrified (up to 3 weeks esp in UK where we have had our ration of sun for the year already).
Part 2 will involve oil, Jaggery (unrefined cane sugar to you), fennel seeds, coriander seeds, cumin, chilli powder and more salt.
Will go hunting lemons and start them rotting.
OK, thanks Bill, I’ll start hunting a gallon jar…….also have to find some thin skinned lemons, my trees are Meyers variety with some extra thick skin. Our local Mexican market has some little cones of unrefined sugar I reckon that would work.
Just sank the cap on the grape must for the first time this morning, it will get stirred once a day now until no cap forms (probably a couple wks) then pressed/filtered and on to the carboys for a couple months. Ended up with 25 gallons of must from 30 gallons of grapes…….had to mash in a pail with a large potato masher, next year has a fruit grinder in sight!
Oh yah, and I added 8oz of unrefined local Tupelo honey for Naresh! Along with 10 lbs dixie crystals, sg ended up 1.08 and ph is 3.8 so looking good. 😎
edit: added pic, thats a 35 gallon food grade bucket filled up to the bottom of the handles, 5 gallon bucket has a couple gallons of water to weight the lid.
Just sank the cap on the grape must for the first time this morning, it will get stirred once a day now until no cap forms (probably a couple wks) then pressed/filtered and on to the carboys for a couple months. Ended up with 25 gallons of must from 30 gallons of grapes…….had to mash in a pail with a large potato masher, next year has a fruit grinder in sight!
Oh yah, and I added 8oz of unrefined local Tupelo honey for Naresh! Along with 10 lbs dixie crystals, sg ended up 1.08 and ph is 3.8 so looking good. 😎
edit: added pic, thats a 35 gallon food grade bucket filled up to the bottom of the handles, 5 gallon bucket has a couple gallons of water to weight the lid.
Attachments
Last edited:
Leave the lid slightly loose on the pickle, to let air out, or the other way was to cover the mouth of the jar with a thick cloth, same result.
This is done for the first week to ten days, to let the pickle mature.
Maybe you could try molasses or date palm sugar instead of Jaggery, which is really reduced cane juice. Be aware that molasses has lots more moisture than Jaggery. So try it on a small batch first.
You can search for North Indian pickle mixes, they involve a lot of spices, and Grandma's hands, as the experienced people can judge the strength and quality of the spices, and add as per their need.
Fennel seeds, fenugreek seeds, nigella seeds, red chillies, onion seeds, salt, rock salt, cumin seeds, carom seeds, mustard seeds, mustard oil...etc.....are all used in different proportions for different types of pickle.
Some sweets even use poppy seeds, that causes all kinds of trouble with narcotics and Customs abroad.
A kilo of a sweet would have about 2 grams of poppy seed, and that freaks some people out, it means instant prison and deportation in the UAE.
Their worry was that it can be used to grow poppies...
This looks nice, from a net search for North Indian style pickle:
http://www.chefandherkitchen.com/2013/02/mixed-vegetable-achar-north-indian.html
This is done for the first week to ten days, to let the pickle mature.
Maybe you could try molasses or date palm sugar instead of Jaggery, which is really reduced cane juice. Be aware that molasses has lots more moisture than Jaggery. So try it on a small batch first.
You can search for North Indian pickle mixes, they involve a lot of spices, and Grandma's hands, as the experienced people can judge the strength and quality of the spices, and add as per their need.
Fennel seeds, fenugreek seeds, nigella seeds, red chillies, onion seeds, salt, rock salt, cumin seeds, carom seeds, mustard seeds, mustard oil...etc.....are all used in different proportions for different types of pickle.
Some sweets even use poppy seeds, that causes all kinds of trouble with narcotics and Customs abroad.
A kilo of a sweet would have about 2 grams of poppy seed, and that freaks some people out, it means instant prison and deportation in the UAE.
Their worry was that it can be used to grow poppies...
This looks nice, from a net search for North Indian style pickle:
http://www.chefandherkitchen.com/2013/02/mixed-vegetable-achar-north-indian.html
that's a LOT of pickle
I got my wife to check this evening. You can use those but you do need to let the fermentation run a lot longer until the skin turns almost to mush. Worth trying on a small batch. I just looked up Meyers as was new to me and as well as being suprised that they aren't actually lemons it says they are thin skinned. I also found a lemon curd recipe for them that looks yummy despite being orange rather than yellow.
That's the stuff
Ok have the full recipe here. Note I will be making this in early september so until I've royally cocked it up and learned my lessons I would not recommend it 😉 Amounts scaled per pound of lemons or 500g in the rest of the world.
fermentation phase
1 lb lemons to 4tbs salt to 1-2tsp turmeric
wash and dry lemons. Cut into pieces and remove seeds. mix salt, lemons and turmeric and seal in a jar jar->warm place preferably sunny window sill
Shake jar 1-2 times a day
within 3 weeks the skin should have softened and almost dissolved into mush.
pickle phase
1lb unrefined sugar
4 cloves
black pepper, cumin, fennel seeds, red chilli powder, asafoetida and rock salt to personal preferences.
melt sugar in a pan and take off heat. stir in lemons then add spice mix. allow to cool then put in a jar.
Please note there are other ways to make citrus pickle, but I have tasted this one and it's amazing.
Awesome, took a screen shot of the recipe so i don’t lose it!
Yah the Meyers are a lemon/orange hybrid of some sort……they grow better in north FL and tolerate alot colder temps (down to 15F) but as far as thin skinned? Skin is around 1/4” thick, i’ll try it, they should ripe in a month or so……..the zest from them is much better tasting (smoother) so they might do well.
Yah the Meyers are a lemon/orange hybrid of some sort……they grow better in north FL and tolerate alot colder temps (down to 15F) but as far as thin skinned? Skin is around 1/4” thick, i’ll try it, they should ripe in a month or so……..the zest from them is much better tasting (smoother) so they might do well.
Slice the Meyers thin, for the ingredients to penetrate, 1/4 inch is thick by most standards for pickle purposes.
And do coarse grind the spices, pound them in a pestle, rather than grinding them in a blender.
Rock salt refers to Himalayan pink rock salt.
And if you are cooking the lemon, lime or whatever, molasses should be acceptable, use the first 'A' grade molasses, not black strap molasses.
The normal serving for this sort of pickle is about a regular 15 ml. spoon, so unless you have a large family, or really love it, a half gallon will last you a year.
You can always distribute the excess if you want to...
And do coarse grind the spices, pound them in a pestle, rather than grinding them in a blender.
Rock salt refers to Himalayan pink rock salt.
And if you are cooking the lemon, lime or whatever, molasses should be acceptable, use the first 'A' grade molasses, not black strap molasses.
The normal serving for this sort of pickle is about a regular 15 ml. spoon, so unless you have a large family, or really love it, a half gallon will last you a year.
You can always distribute the excess if you want to...
well turns out you can teach an old dog new tricks. I made custard this evening. I followed your recipe (thank you) but took it all verrrry slowly and no lumps in the sieve. learning for next time: Domestic IR thermometers are completely useless for checking the temperature of the custard.
Chilling in the fridge now, will see if I can get it to freeze in the morning.
Aside: This has made me realise that up to 90% of internet recipes have never been tried by the person posting.
Attachments
Last edited:
Salt in custard?
Salmonella in UK eggs?
Sieve, never needed one for custard I've ever made,😆
Far too complicated dear Bill and Mark
Crème anglaise anyone?
Salmonella in UK eggs?
Sieve, never needed one for custard I've ever made,😆
Far too complicated dear Bill and Mark
Crème anglaise anyone?
OK Bill, I'll simplify and explain it for you.
Did you read Mark's attachment? It mentions the use of salt.
Eggs in the UK with the Lion mark have been produced from hens vaccinated against salmonella. They do not have salmonella.
There's nothing wrong with Bird's custard. My mum made some superb deserts with it when I was a kid. Are you being snobish?
Mark's attachment calls it French Vanilla. Do you see the irony with my reference to Creme Anglaise? Even the French recognise some of our culinary skills.
Custard (real homemade) is very simple to make.
Edict, was that a pun from your wife? 🤣
PS
The weather and food is rather good down here.
Did you read Mark's attachment? It mentions the use of salt.
Eggs in the UK with the Lion mark have been produced from hens vaccinated against salmonella. They do not have salmonella.
There's nothing wrong with Bird's custard. My mum made some superb deserts with it when I was a kid. Are you being snobish?
Mark's attachment calls it French Vanilla. Do you see the irony with my reference to Creme Anglaise? Even the French recognise some of our culinary skills.
Custard (real homemade) is very simple to make.
Edict, was that a pun from your wife? 🤣
PS
The weather and food is rather good down here.
The luxury instant read kitchen digital thermometer brand over here is Thermapen, selling for about USD 100 (!), which claims accuracy to within 0.5 degrees F (0.3 degrees C). But for USD 13 you can buy a perfectly serviceable ThermoPro which isn't quite "instant read", it needs about 3-4 seconds to converge, and which is only accurate to about 2 degrees F (1.1 degrees C). Gets the job done. Buy two and keep them in different drawers, increasing the chances you can find at least one of them when you're in a big hurry. They are a screaming red color, making it easier to see them half-buried under other tools.
Yes I read Mark's attachment, as that was the recipe I followed. And salt is commonly added to ice cream.
Lion mark or not wife is squeamish about uncooked egg. She has never eaten egg other than in cakes and ice cream as she was bought up in a non-egg eating vegetarian household. Anything wrong with respecting the wishes of one's other half?
I know there is nothing wrong with birds custard, I use it every week, but it's a poor base for ice cream.
I still haven't the foggiest what you are going on about. Are you having a go at me for never having made a real custard before and trying something new or something else?
Lion mark or not wife is squeamish about uncooked egg. She has never eaten egg other than in cakes and ice cream as she was bought up in a non-egg eating vegetarian household. Anything wrong with respecting the wishes of one's other half?
I know there is nothing wrong with birds custard, I use it every week, but it's a poor base for ice cream.
I still haven't the foggiest what you are going on about. Are you having a go at me for never having made a real custard before and trying something new or something else?
well the IR unit I have reads completely different temperatures each time. Without a FLIR to comfirm my surface temperature isn't all over the shop I'm not trusting mine. The foam on top might not have helped.
OK, keep drip feeding bill.
I'm sure you're an expert, so you know everything about ice cream and you have much to learn from Mark. Have you had ice cream in Italy? I'm not sure if they use salt over there....
So, wife was bought up in a non egg eating vegetarian household, yet she eats eggs in cakes and ice cream? Bit of a conflict of emotions going on there for her and you. As long as she is happy, that's all you need.
Just making the point that we have some good food standards in this country, even if you like to run down our culinary products, skills and reputation around the world. Nothing to do with your custard making skills. Does it make you feel big, important and clever when you moan about our food and weather?
You still don't get it, do you.
And the weather is still really nice here.
Buenas noches
Adding salt to homemade ice cream makes it creamier and helps accentuate the added flavours. It only takes a pinch.
If you are concerned about raw eggs, put them in the immersion cooker. The heat and time I have forgotten but are easily googled. I do it for eggnog as I don’t add alcohol to the blender.
If you are concerned about raw eggs, put them in the immersion cooker. The heat and time I have forgotten but are easily googled. I do it for eggnog as I don’t add alcohol to the blender.
Cal,
Can we talk…Eggnog without alcohol!!!!
Or am I misreading you and you add it after the blending?
Can we talk…Eggnog without alcohol!!!!
Or am I misreading you and you add it after the blending?
If you need a good thermometer, search for 'digital temperature indicator', mains operated panel mount indicators, used with thermo-couples, most are good to 400 C, you do need to keep the probes clean after every use.
Less than $20 without the box here for a controller, with relay and SSR outputs, you can use that to actually control the heat input to the food being cooked.
Just mount it at a place where it will be out of harm's way, and run the wire from there, 2 meters should be enough.
Less than $20 without the box here for a controller, with relay and SSR outputs, you can use that to actually control the heat input to the food being cooked.
Just mount it at a place where it will be out of harm's way, and run the wire from there, 2 meters should be enough.
I no almost nothing about ice cream which is why I asked for a recipe. BTW they generally eat gelato in italy.
WTF?
I get that you are not worth conversing with.