Early in the year, our local citrus trees are bursting with fruit. Wanting to preserve some of that goodness, I decided to try salted citrus.
Well, it worked. Because guess what?
One* of those tangerines in this image is two years old.
Let’s be clear – salted citrus is not for eating. The preserved fruit is incredibly salty and best reserved for cooking. But people. This is a super easy way to preserve citrus of any kind.
- Enough citrus to fill a gallon sized jar
- 1-2 cups of salt (avoid salt that has anti-caking agents like sodium silicoaluminate or sodium ferrocyanide)
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.
Or you could simply quarter the fruit.
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.
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.
While my tangerines remained very true to color, it’s actually quite common for the fruit to turn brown. Some people even put their jars of fruit out in the sun to hurry the preservation process; that seems to contribute to the browning of the fruit.
One lesson I learned the hard way: Don’t use one of your nice jars. The combination of salt, moisture, and time will cause the lid to rust.
How to Use Your Salted Citrus
- Add to marinades and salad dressings.
- Stuff inside a chicken before you bake it.
- Chop into salsa or chutney.
- Use in Moroccan dishes like this tagine or this adaptation.
- Chop finely and add to a pasta dish or couscous.
*If you haven’t figured it out already, the two-year-old tangerine in the top image is on the right.