Preserved Citrus

citrus fruit

2 tablespoons salt per fruit

sterilized wide mouth glass containerorange with salt

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!).

Let it sit for at least two weeks to a month – until the rinds are soft- shaking them whenever you remember.lime with salt

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.

limes

The finished product.

finished meyer lemons 2

Fruit & salt liquid turns syrupy.

lemon drips

Check out this website for 5 ways to use preserved lemons.

How do you use preserved lemons?  How would you use preserved limes / tangelos?

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