Lunu dehi
Lunu dehi is Sri Lankan salted lime pickle. This version sun-dries cut, salt-stuffed ripe limes, then packs them with dried lime juice, chillies, spices and vinegar.
Recipes
1507 records with their sources, across 11 categories.
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Recipes
Preserved lemon
Preserved lemon is salted lemon packed in a jar until it releases its own juice. The sources give no fermentation duration, salt amount or measured endpoint.
Liquamen ex piris (Palladius' pear liquamen)
A late-antique Roman recipe in which very ripe pears are crushed with salt, matured for three months and drained, giving a pale liquid called liquamen.
Umeboshi
Naturally acidic ume fruit salted and sometimes dried in Japan; the salt, the fruit’s own acidity and the loss of moisture supply the preservation, and the preparation is not always fermented.