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Thread: Pickling Bitter Melon (Thai Ma Ra)

  1. #1
    Nick Cramer Guest

    Default Pickling Bitter Melon (Thai Ma Ra)

    I love garlic sour dill pickles. I want to try pickling bitter melon in a
    similar manner. Has anyone here done that? Here's what I have. What might I
    consider changing? Thanks.

    Garlic Dill Pickles or Bitter Melon (Thai Ma Ra)

    For each 1 quart wide-mouthed jar: Stuff jar with cukes cut in half,
    slices, spears, or whole. Cut Ma Ra in half and remove seeds.

    Option: Add one jalapeņo or habanero pepper sliced in half lengthwise.

    Add

    4 tsp kosher or sea salt
    1 tsp sugar [or Splenda]
    3 chopped garlic cloves
    1/3 cup vinegar
    1 Tbs mustard seed
    1 large or 2 small whole Allspice berries
    6 sprigs Dill (Thai Pak Chee Lao)

    Use these amounts for each quart of pickles.

    Top off with boiling water. Screw lid on tight and shake jar to dissolve
    any salt deposits in the bottom.

    Then loosen the lid and leave at room temp for about five or six days,
    tightening lid and inverting once or twice a day, then re-loosening lid.

    Refrigerate thereafter.

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  2. #2
    Ross@home Guest

    Default Re: Pickling Bitter Melon (Thai Ma Ra)

    On 24 Jun 2010 21:47:45 GMT, Nick Cramer <[email protected]>
    wrote:

    >I love garlic sour dill pickles. I want to try pickling bitter melon in a
    >similar manner. Has anyone here done that? Here's what I have. What might I
    >consider changing? Thanks.
    >
    >Garlic Dill Pickles or Bitter Melon (Thai Ma Ra)
    >
    >For each 1 quart wide-mouthed jar: Stuff jar with cukes cut in half,
    >slices, spears, or whole. Cut Ma Ra in half and remove seeds.
    >
    >Option: Add one jalapeņo or habanero pepper sliced in half lengthwise.
    >
    >Add
    >
    >4 tsp kosher or sea salt
    >1 tsp sugar [or Splenda]
    >3 chopped garlic cloves
    >1/3 cup vinegar
    >1 Tbs mustard seed
    >1 large or 2 small whole Allspice berries
    >6 sprigs Dill (Thai Pak Chee Lao)
    >
    >Use these amounts for each quart of pickles.
    >
    >Top off with boiling water. Screw lid on tight and shake jar to dissolve
    >any salt deposits in the bottom.
    >
    >Then loosen the lid and leave at room temp for about five or six days,
    >tightening lid and inverting once or twice a day, then re-loosening lid.
    >
    >Refrigerate thereafter.


    Nick,

    I'd be more inclined to use information from the National Center For
    Home Food Preparation at http://www.uga.edu/nchfp/
    Specifically http://www.uga.edu/nchfp/how/can6b_pickle.html
    I'm not familiar with the texture of bitter melon but it may benefit
    from the addition of some Ball's Pickle Crisp (or calcium chloride) to
    each jar. Pickle Crisp is apparently available in the canning supplies
    section of some stores including Walmart.

    Ross.


  3. #3
    Nick Cramer Guest

    Default Re: Pickling Bitter Melon (Thai Ma Ra)

    [email protected] wrote:
    > Nick Cramer <[email protected]> wrote:
    >
    > >I love garlic sour dill pickles. I want to try pickling bitter melon in
    > >a similar manner. Has anyone here done that? Here's what I have. What
    > >might I consider changing? Thanks.
    > >
    > >Garlic Dill Pickles or Bitter Melon (Thai Ma Ra)
    > > [ . . . ]

    > I'd be more inclined to use information from the National Center For
    > Home Food Preparation at http://www.uga.edu/nchfp/
    > Specifically http://www.uga.edu/nchfp/how/can6b_pickle.html
    > I'm not familiar with the texture of bitter melon but it may benefit
    > from the addition of some Ball's Pickle Crisp (or calcium chloride) to
    > each jar. Pickle Crisp is apparently available in the canning supplies
    > section of some stores including Walmart.


    Thanks, Ross. Good info and easy read. Pickle Crisp sounds good, too. I
    just ordered some.

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

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