Do you think it will work to do fermented Limes just by cutting the stalk end so the inside of the wedges get exposed?
Then roll in salt, and pack in a jar? No 'needling' ?
My limes are about 5 cm in diameter, perfectly ripe now. Light green with about 1/3 of them yellow.
Wife takes a quarter, in a large tea cup and pours newly boiled water on top. Lime tea/infusion.
The Limes they sell in Europe are not ripe. Bright green and very acidic.
I only have 7 Lemons this year, the gardeners pruned the tree to much.
Almost ripe, maybe ready for Christmas. Those I reserve to stuff a Duck with. One per duck, needled. Two in a goose.
I write needled because I can not say ***** with a needle.
Then roll in salt, and pack in a jar? No 'needling' ?
My limes are about 5 cm in diameter, perfectly ripe now. Light green with about 1/3 of them yellow.
Wife takes a quarter, in a large tea cup and pours newly boiled water on top. Lime tea/infusion.
The Limes they sell in Europe are not ripe. Bright green and very acidic.
I only have 7 Lemons this year, the gardeners pruned the tree to much.
Almost ripe, maybe ready for Christmas. Those I reserve to stuff a Duck with. One per duck, needled. Two in a goose.
I write needled because I can not say ***** with a needle.