2 tablespoons salt per fruit
Thoroughly wash and dry each fruit to be used
Cut in half then partially cut each half into (almost 1/4’ths)
Add a tablespoon of salt for each section of fruit, then put it in the glass container face down squishing it as you go.
You’ll want the liquid fruit juice + salt to cover the pile of fruit once you are finished.
(This keeps the unwanted bacteria out).
Give the container a good shake then let it sit in on a dark shelf (does not need to be refrigerated!).
The batch in the photos cured for 2 months (unrefrigerated).
Using this same technique, I experimented with preserving tengelos and limes. It worked! The tangelos processed similarly to the lemons, but the limes discolored. At the end of the two months – they came out limey and wonderful. The rinds, although softer than in their original fresh state, were firmer than the lemon and tangelo rinds.
The finished product.
Fruit & salt liquid turns syrupy.
Check out this website for 5 ways to use preserved lemons.
How do you use preserved lemons? How would you use preserved limes / tangelos?