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Salt-Preserved Citrus
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George Tomlin

George Tomlin

Salt-Preserved Citrus

12w 6d

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

    Step 0
  • Squeeze all the juice from the citrus into a recipient and reserve

    Step 1
  • Fill the core of the fruits with 200 g of coarse salt

    Step 2
  • Put the citrus with the salt in a 1.8 l sterilized pickling jar

    Step 3
  • 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

    Step 4
  • Let the salt-preserved citrus rest for at least 3 months, 6 months is better. The salt-preserved citrus is ready

    Step 5
  • Enhance your salads with this incredible product. Enjoy!

    Step 6

Yield 500 g

  • Orange

    Orange

    ½ kg
  • Lemon

    Lemon

    ½ kg
  • Fennel Seeds

    Fennel Seeds

    1 tbsp
  • Salt

    Coarse Salt

    200 g

Equipment

  • Pickling Jar

    Pickling Jar

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