Preserving Citrus in Salt
Whole preserved citrus brings a complexity to cooking that fresh juice cannot replicate. The rind softens into a silken, concentrated punch of flavor that stands up to slow-cooked meats and brighten grain bowls.
Choosing your fruit
Use organic, unwaxed fruit whenever possible since you will be using the entire rind. If you can only find waxed fruit, scrub the skins thoroughly under hot water with a coarse brush.
- Sterilized wide-mouth glass jar
- Sharp paring knife
- Wooden spoon
What goes in.
- 6-8lemons or limes, scrubbed clean
- 1/2 cupkosher salt or sea salt (non-iodized)
- optionalbay leaves, coriander seeds, or peppercorns
The vertical cross-cut
Slice the fruit nearly in half from the stem end, then again at a 90-degree angle, leaving the fruit attached at the base. This allows you to pack the salt deep into the core, ensuring the fruit cures from the inside out.
The method.
Prep the jars
Sprinkle a tablespoon of salt into the bottom of your sterilized jar.
Pack the fruit
Fill each cross-cut in the fruit with a generous teaspoon of salt. Place the fruit in the jar, pressing down firmly to release the juices.
Layering
Add a layer of salt and any optional spices between each piece of fruit. Keep pressing down until the fruit is covered by its own released juices.
The cure
Seal the jar and keep it at room temperature for three days, shaking the jar once daily to redistribute the salt. Move to a cool, dark cupboard for four weeks.
When it doesn't go to plan.
Ensure the fruit stays fully submerged in liquid; if it isn't covered after three days, top off the jar with fresh lemon juice.
Rinse the salt off the rind before chopping and using the fruit in a dish.
If you see white cloudy sediment at the bottom of the jar, that is normal; ignore it.
The ones that keep coming up.
How do I know if the fruit has spoiled?
The citrus should have a bright, clean, tangy aroma. If you detect any fuzzy mold or a putrid, rotten smell, discard the batch immediately.
What parts do I actually eat?
The rind is the primary prize. Remove the flesh and seeds if they have become too bitter, but keep the rind and mince it finely.
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