Salted Lemons, Tangerines, or Oranges

Name: Salted Lemons, Tangerines, or Oranges
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: Enough citrus to fill a gallon sized jar, tangerine, lemon, orange, grapefruit - whatever you like!; 1-2 cups sea salt, avoid salt that has anti-caking agents like sodium silicoaluminate or sodium ferrocyanide

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 25

Cost: $0.07 /serving

Author : Kris Bordessa

Ingredients

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Enough citrus to fill a gallon sized jar, tangerine, lemon, orange, grapefruit - whatever you like!1-2 cups sea salt, avoid salt that has anti-caking agents like sodium silicoaluminate or sodium ferrocyanide

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Instructions

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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.