Step 1

Make four equally spaced, vertical cuts almost to the center of the fruit. You want the core to hold the fruit together, but the deep cuts allow salt to enter the fruit.

Step 2

Or you could simply quarter the fruit.

Step 3

Sprinkle a layer of salt on the bottom of your jar. Set a layer of fruit on top of the salt and shake around a bit. Continue alternating layers and shaking until the jar is full. Make sure that the fruit is well-coated with salt.

Step 4

Secure lid in place and set in an out of the way spot. The fruit will begin to release juice; occasionally turn the jar over and back gently, just to redistribute the salt and juices. Set aside for a couple of months. Or years.