SC - Haggis and Strawberries

Tue Aug 22 09:36:08 PDT 2000

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Try this one:

>Sally Buck's Pickled Limes
>
>My grandmother, born in 1885, was a wonderful woman, storyteller, and 
>cook. One of her favorite childhood food memories
>was pickled limes, which she would describe to me wistfully. Had I ever 
>seen them? If I happened to find them, could I pick
>her up a jar? Just one would do...
>
>For years I hunted for the things, and finally in desperation I did some 
>research at the Schlesinger, crossed my fingers, and made
>my first batch. Grandma was delighted, and so was I.
>
>These are the same pickled limes that Jo March loved and that saved 
>British sailors from scurvy--a real madeleine of the
>nineteenth century. Here I've added pimentos for coloring and garlic 
>because Garlic Belongs in Everything.
>
>They're supposed to look gray-green and taste like pickled soap.
>
>Ingredients:
>
>      5 to 6 limes, washed, halved, then quartered, so they are in eighths
>      lots of kosher salt
>      12 or more cloves of garlic, peeled and cut in slices
>      pimentos
>      canning jars (the old-fashioned kind with glass lids and rubber 
> rings, since the metal lids can't stand brine. You can also
>      use a stoneware pickle jar)
>
>Start some water boiling.
>
>Put in the jar a layer of limes and pimentos, sprinkle all over with salt, 
>and add a layer of garlic slices. Repeat until the jar is full.
>Fill the jar with boiling water. Put the cap on, but don't tighten it down.
>
>Let the jar ripen until the limes turn from bright green to grayish-green 
>(about 3 weeks). A little whitish scum may form on the
>top if you've used waxed limes. Skim it off. Don't worry about it; this is 
>an experience, germs don't count.
>
>Eat on a rainy Saturday while rereading Little Women.

"God has made the cat to give man the pleasure of caressing the 
tiger."  Victor Hugo 
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<html>
Try this one: 
 
<blockquote type=cite cite>Sally Buck's Pickled Limes 
 
My grandmother, born in 1885, was a wonderful woman, storyteller, and
cook. One of her favorite childhood food memories 
was pickled limes, which she would describe to me wistfully. Had I ever
seen them? If I happened to find them, could I pick 
her up a jar? Just one would do... 
 
For years I hunted for the things, and finally in desperation I did some
research at the Schlesinger, crossed my fingers, and made 
my first batch. Grandma was delighted, and so was I. 
 
These are the same pickled limes that Jo March loved and that saved
British sailors from scurvy--a real madeleine of the 
nineteenth century. Here I've added pimentos for coloring and garlic
because Garlic Belongs in Everything. 
 
They're supposed to look gray-green and taste like pickled soap. 
 
Ingredients: 
 
     5 to 6 limes, washed, halved, then quartered, so
they are in eighths 
     lots of kosher salt 
     12 or more cloves of garlic, peeled and cut in
slices 
     pimentos 
     canning jars (the old-fashioned kind with glass
lids and rubber rings, since the metal lids can't stand brine. You can
also 
     use a stoneware pickle jar) 
 
Start some water boiling. 
 
Put in the jar a layer of limes and pimentos, sprinkle all over with
salt, and add a layer of garlic slices. Repeat until the jar is
full. 
Fill the jar with boiling water. Put the cap on, but don't tighten it
down. 
 
Let the jar ripen until the limes turn from bright green to grayish-green
(about 3 weeks). A little whitish scum may form on the 
top if you've used waxed limes. Skim it off. Don't worry about it; this
is an experience, germs don't count. 
 
Eat on a rainy Saturday while rereading Little Women. 
</blockquote> 
"God has made the cat to give man the pleasure of caressing the
tiger."  Victor Hugo
</html>

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