Rub

This International dessert features Limons, peeled, ml) salt, Tablespoons (45 ml) shallots, finely chopped. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 1

Calories: 89.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

This International dessert features Limons, peeled, ml) salt, Tablespoons (45 ml) shallots, finely chopped. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

6 Limons, peeled
1/3 cup (75 ml) salt
3 Tablespoons (45 ml) shallots, finely chopped
1 Garlic clove, finely chopped
3 1/2 Tablespoons (17 ml) ground mace
1 teaspoon (5 ml) whole cloves, crushed
2 Tablespoons (30 ml) ground ginger
1 teaspoon (5 ml) cayenne pepper
2/3 cup (150 ml) freshly grated horseradish
3 1/2 Cups (825 ml) white vinegar

Directions

1
Cut off a piece from both ends of each lemon and rub in the salt.
2
Rub the outsides of the lemons with salt.
3
Put them in a jar with the shallots, garlic and spices, reserving a little of the mace and ginger.
4
Add the

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 89.8kcal

% Daily Value *
Total Fat 2.8g5%
Saturated Fat 0.8g4%
Cholesterol 16.5mg6%
Sodium 78035.8mg3252%
Total Carbohydrate 3.0g1%
Dietary Fiber 1.0g4%
Sugars 0.8g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 150, 825, cayenne, chopped, clove, cloves, crushed, cups, dessert, finely, freshly, garlic, ginger, grated, ground, horseradish, international, limons, mace, peeled

Read it online: https://www.chefs-mate.com/recipe/rub-49/