McDonald's burger served with hidden swastikaThere are a bunch of ways a visit to a fast-food restaurant can leave a bad taste in your mouth and race hate is now one of them. But rather than leave racist remarks on receipts a US McDonald's...
Cheeses saltier than seawater shamedA survey of salty cheeses has UK health groups comparing haloumi to seawater, in an effort to encourage the dairy industry to further reduce sodium content in their foods.
Man buys all the pies to spite unruly childA Canadian man has achieved restaurant hero status after telling his story about teaching a woman and her misbehaving child a lesson in fast-food etiquette. In this case, revenge is not a dish best...
Peter Kuruvita: Lime pickle
4 stars - based on 4 reviews
- 20 limes
- 250 gm rock salt
- ½ tsp black peppercorns
- 500 ml (2 cups) white vinegar
- 500 gm caster sugar
- 1 tsp dried chilli flakes
Prep time 10 mins, cook 20 mins (plus cooling, pickling)
No curry would be complete without a condiment or two. You'll need to begin this recipe 2 weeks ahead.This recipe makes 2 litres.
Using a sharp knife and working from top to bottom, cut limes into quarters, making sure not to cut all the way through. Reserve any juices. Combine salt and peppercorns, stuff into limes and stand upright on a tray.
Combine remaining ingredients in a wide saucepan, add any reserved juices and bring to the boil. Place limes in the pan, cut side up, return to the boil, then cover and simmer over low heat until limes turn yellow (10 minutes). Remove pan from heat and allow to stand until cool (30-35 minutes).
Loosely layer limes into 2 sterilised 1-litre jars and pour the cooking liquid over them. Don't worry if liquid does not cover limes; this will happen in time. Seal and store in a cool dark place for at least 2 weeks before using.