Harry from Peregian Beach
The fruit or vegetable grown is:
Kaffir Lime
Recipe: Kaffir lime pickle
Ingredients:
12 kaffir limes, or more if you have them. Just adjust the recipe to suit. Other varieties are fine too, its just that we have two Kaffir lime trees that bear fruit like crazy, and this is a great way to use them. This pickle is good with curry and meats.
1/2 cup olive oil. The recipe says 1.5 cups, but that is 'way too much
1 tablespoon yellow mustard seeds toasted and crushed
2 teaspoons ground cumin
2 teaspoons ground ginger, or fresh ginger if you have it
1/2 teaspoon ground black pepper
1/3 cup white wine vinegar
3 large cloves garlic, crushed
1 long red chilli seeded and chopped. Go for more if you are game
250 grams sultanas
4 tablespoons salt
3 tablespoons sugar
Method:
Cut limes lengthwise into 8 wedges and de-seed. Cut wedges in half crosswise, skin and all. Rescue all the juice that you can. In glass or stainless steel bowl, layer limes with the salt. Cover with clean cloth, stand in a warm place for three days. Rinse/wash, otherwise the pickle is too salty, and drain well. In a large saucepan combine the oil, mustard seeds, cumin, ginger and pepper. Stir over a low heat until hot. Add limes with vinegar, garlic, chilli and sultanas. Stir over a moderate heat for five minutes, stir in sugar until dissolved, and simmer for 30 minutes or more until the mixture is somewhat reduced. Ladle into jars that have been preheated on their sides in hot water, and attach the lids. When the jars cool, the lids should be sucked in to indicate that they have been sealed. When cool, label and date.
