This preserve is super simple to produce and the results are fantastic and cheap. After the first three months of salting, they can be opened and placed in the fridge for up to three years.
Use whatever citrus you like and mix them so you can have some pretty cool colors going on. Also, you can replace the seeds with any herbs or spices you'd like, but be careful with the salt—only use non-additive rock, coarse salt.
It goes very well with roasted meats or vegetables, and also in salads.
Cut ½ kg of lemon and ½ kg of orange into quarters from the top, but not all the way through
Squeeze all the juice from the citrus into a recipient and reserve
Fill the core of the fruits with 200 g of coarse salt
Put the citrus with the salt in a 1.8 l sterilized pickling jar
Add 1 tbsp of fennel seeds on top and fill the jar with the juice of the citrus fruits. Seal the jar and let it rest to preserve
Let the salt-preserved citrus rest for at least 3 months, 6 months is better. The salt-preserved citrus is ready
Enhance your salads with this incredible product. Enjoy!
Yield 500 g
Fennel Seeds1 tbsp
Coarse Salt200 g