Seen many stalls with these jars of fruits and vegies and finally decided to try the olive looking ones, a small fruit I think and salted.
Does any one have any idea what they are, others look like mango and limes (Cambodian salted limes are all I found on google) and others look like vegies. Are any of these in vinegar?
Cheers.
Pickled or salted, fruit or vegie?
All of these in vinegar. We pickle everything, mainly fruits. We eat pickles for snacks.
- Lucky Lucan
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Some of those are good. I wonder why a lot of pickles here aren't very sour though. The local gherkins, for example, are a bit bland and watery for my liking.
Romantic Cambodia is dead and gone. It's with McKinley in the grave.
I thought they were all pickled in brine, hence the lack of a sour flavour - I'll check with the missus, but she used to have that stuff daily when she was pregnant and I sometimes ate it with her.
- RainMan
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Srey_Nec wrote:All of these in vinegar. We pickle everything, mainly fruits. We eat pickles for snacks.
Do you use the standard white vinegar?
The olive looking ones were not vinegary, unless it's very watered down, tasted more salty than anything. Great little snack.
Never mind.
You know, now that I think about it, it might not be all vinegar. I was once showed how to make pickles. She first boild the water with salt and sugar. Then pour it into glass full of baby cucumbers. She covered it and let it sit under the sunlight for a week.RainMan wrote:Srey_Nec wrote:All of these in vinegar. We pickle everything, mainly fruits. We eat pickles for snacks.
Do you use the standard white vinegar?
The olive looking ones were not vinegary, unless it's very watered down, tasted more salty than anything. Great little snack.
Now I'm craving for some pickles...
has anyone see large containers of malt vinegar? its expensive to use for pickling but white vinegar is cheap.
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There's one recipe on line for Cambodian limes, you bake them in the sun till they brown and then just put them in a jar with salt and some sugar. Seems to be no vinegar.Srey_Nec wrote:You know, now that I think about it, it might not be all vinegar. I was once showed how to make pickles. She first boild the water with salt and sugar. Then pour it into glass full of baby cucumbers. She covered it and let it sit under the sunlight for a week.RainMan wrote:Srey_Nec wrote:All of these in vinegar. We pickle everything, mainly fruits. We eat pickles for snacks.
Do you use the standard white vinegar?
The olive looking ones were not vinegary, unless it's very watered down, tasted more salty than anything. Great little snack.
Now I'm craving for some pickles...
I keep peeled garlic in white wine vinegar, apple cider can be used. Sometimes they turn blue, normal.
Garlic kept in olive oil for long periods can be dangerous, the low acidity can lead to botulism forming with the lack of oxygen, apparently.
Never mind.
I'm familia with lime pickles. My mom used to make it all the time. As far as I know, she doesn't use any vinegarRainMan wrote:There's one recipe on line for Cambodian limes, you bake them in the sun till they brown and then just put them in a jar with salt and some sugar. Seems to be no vinegar, just salt and sugar.Srey_Nec wrote:You know, now that I think about it, it might not be all vinegar. I was once showed how to make pickles. She first boild the water with salt and sugar. Then pour it into glass full of baby cucumbers. She covered it and let it sit under the sunlight for a week.RainMan wrote:Srey_Nec wrote:All of these in vinegar. We pickle everything, mainly fruits. We eat pickles for snacks.
Do you use the standard white vinegar?
The olive looking ones were not vinegary, unless it's very watered down, tasted more salty than anything. Great little snack.
Now I'm craving for some pickles...
I keep peeled garlic in white wine vinegar, apple cider can be used. Sometimes they turn blue, normal.
Garlic kept in olive oil for long periods can be dangerous, the low acidity can lead to botulism forming with the lack of oxygen, apparently.
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