Ingredients with Measurements:
- 1 kilogram santol fruit, peeled and sliced
- 1 cup vinegar
- 1 cup water
- 1 cup sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes
- 1 bay leaf
Special equipment needed:
- Large pot
- Glass jars with lids
Step-by-step instructions:
1. In a large pot, combine vinegar, water, sugar, salt, black peppercorns, red pepper flakes, and bay leaf. Bring to a boil and stir until sugar and salt are dissolved.
2. Add the sliced santol fruit to the pot and let it simmer for 5 minutes.
3. Turn off the heat and let the santol pickle cool down.
4. Once cooled, transfer the santol pickle into glass jars and seal tightly.
5. Store the jars in a cool, dry place for at least 24 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 5 minutes
Temperature:
Boiling temperature
Serving size:
Makes 2-3 jars of santol pickle
Nutritional information:
Calories: 120
Fat: 0g
Carbohydrates: 30g
Protein: 1g
Sodium: 400mg
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Red pepper flakes can be substituted with chopped fresh chili peppers.
Variations:
- Add sliced onions and garlic to the pot for added flavor.
- Use brown sugar instead of white sugar for a richer flavor.
Tips and tricks:
- Use ripe santol fruit for a sweeter pickle.
- Make sure to sterilize the glass jars before using them to store the santol pickle.
- The santol pickle can be stored for up to 6 months.
Storage instructions:
Store the jars in a cool, dry place for up to 6 months.
Reheating instructions:
The santol pickle can be served cold or at room temperature.
Presentation ideas:
Serve the santol pickle in a small bowl or as a side dish to a main meal.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
The santol pickle pairs well with grilled meats, seafood, and rice dishes.
Suggested side dishes:
Serve the santol pickle with steamed vegetables or a fresh salad.
Troubleshooting advice:
If the santol pickle is too sour, add more sugar to the pot.
Food safety advice:
Make sure to sterilize the glass jars before using them to store the santol pickle.
Food history:
Santol is a tropical fruit native to Southeast Asia. It is commonly used in Filipino cuisine for its sweet and sour flavor.
Flavor profiles:
The santol pickle has a sweet and sour flavor with a hint of spice.
Serving suggestions:
Serve the santol pickle as a side dish or condiment to a main meal.
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Region: Indian