Pickled bilimbi
Local name
Look-pling-dorng Dta-ling-pling-dorng
Mature bilimbi fruit: Averrhoea bilimbi (Look-pling, Dta-ling-pling). Sugar, nutmeg bark, clove bud, wine vinegar and water.
Fish normally used:
Fermentation: 5-7 days.
Storage life: 2-3 months.
Production: In home industry.
Properties: Yellowish green solid with sweet, sour and salty taste.
No data.
1. Select large mature bilimbi fruits. Wash, remove the stems and place them in a container.
2. Mix 2 cups of sugar, 1 cup of wine vinegar, 1 cup of water, 1 piece of nutmeg bark and 1 teaspoon of clove bud together and bring to the boil. Strain through cheese cloth.
3. Add the liquid to the fruits and boil for 3 minutes. Leave the mixture under shade to ferment for 5-7 days, making sure the fruits are submerged.
Eat as it is, or cut in half, remove the seed and sprinkle with sugar.