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Achar Limau Kasturi Nyonya Style (Pickled Calamansi) - Part 1

Recipe submitted by ND14

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Bumper crop from my calamansi tree or limau kasturi tree. After distributing to friends, I still have about 1 kg left and more will be harvested from the tree in due course. This is the first step to a "shiok" Nyonya pickle. "Shiok" in the Nyonya language means irresistible or wanting more and more!!

Ingredients

Ingredients 1
4 cups water
1 kg limau kasturi/calamansi - wash and drain dry
Ingredients 2 for sugar liquid
2 cups water
10 tablespoons sugar
1 cinnamon stick - 5cm in length
5 cloves
3 cardamons
¼ teaspoon whole black peppercorns

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Method

Boil Ingredients 1 in a pot.
As soon as water comes to a rolling boil, cover pot and turn off the heat.
After 5 miinutes, drain the calamansi.
Boil Ingredients 2 till sugar dissolve.
Transfer boiled and drained limau kasturi/calamansi into a clean pot.
Pour the boiled Ingredients 2 onto the limau kasturi/calamansi.
Cool, cover and set aside the limau kasturi/calamansi in sugar liquid for about 2 - 4 days.
Stay tune for Part 2 - making the achar rempah or spice paste for the pickle.

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Notes & Tips

Please do not overboil the limau kasturi/calamansi so that it stays al dente. Kumquats can be used instead of limau kasturi/calamansi.

Recipe Rating

What do you think?

Cheryl145 May 2010

My mum is waiting for your spice paste recipe.

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