Salt-Preserved Citrus

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 <quantity>½<unit>kg</unit></quantity> of lemon and <quantity>½<unit>kg</unit></quantity> 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 <quantity>200<unit>g</unit></quantity> of coarse salt

Put the citrus with the salt in a <quantity>1.8<unit>l</unit></quantity> sterilized pickling jar

Add <quantity>1<unit>tbsp</unit></quantity> 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!

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