This is a re-post of my pickled lime recipe that I shared perhaps 4-years ago? When I redesign my website this recipe is one of a few that did not get transfered.
Pickled lime is a key ingredient when making the infamous Cambodian Pickled Lime Chicken Soup ស្ងោរម៉ាន់ណាំងូវ (Sngor Mon Num Ngov).
Advance preparation is required. The process of making Num Ngow is fairly simple, but it’s the preserving process that is time consuming. Basically you make it and forget, for awhile that is.
Pickled Lime(makes 20 pickled lime)
(Num Ngov) ណាំងូវ
½ cup sugar
1 cup salt
3 quarts water
clean container large to fit
Several weeks in advance rinse limes and let them dry (sit) in the sun for a week or so. Remember to rotate them often so that all sides get their fair share of sunshine. The color will change from green to yellow and eventually tan. It should be ready when the outer skin feels a bit harden to the touch. It will loose it round shape and some will appear to be inflated.
Use a damp towel and gently clean the skin as they might have collected dust while tanning. Arrange inside a clean plastic or glass container.
Set a pot on medium to low heat and add sugar. Constantly stir the sugar until it caramelize be careful not to burn it. The color will turn to a rich brown color.
Slowly add water and salt and stir to dissolve and incorporate. I usually allow the mixture to cool down a bit before pouring into the contained filled with sun-dried limes.
Close the container lid and leave it out on the counter for another week. After that you can store it in a cool dark cupboard. I usually wait at least a month before I use it. The longer you store it the more flavorful it gets.
*This was the only batch (20 limes) I’ve made in the past 4-years. Because of it’s rich flavor a recipe usually calls just for one pickled lime. If you made this much, it will last you a very long time.