Easy 2-Ingredient Fermented Oranges

Save the bright flavor of fresh citrus to use in recipes throughout the year. These fermented oranges are easy to make and will make your cooking sing. 

You can preserve the flavors of citrus in sugar, too — check out this easy orange sugar recipe.

quart jar full of oranges covered in liquid.

Early in the year, our local citrus trees are bursting with fruit. Wanting to preserve some of that goodness, I decided to try fermenting oranges. 

You might be familiar with an assortment of fermented vegetables (sauerkraut, cauliflower, peas…) but fermented fruits are a little less common. 

Using salt to preserve citrus fruits (most notably lemon) is common in Indian and Moroccan cuisine. Before the advent of supermarkets filled to the brim with fruits year round, preserving them allowed for the bright flavor of citrus even when the fresh fruit was not in season. Smart tactic! 

Fermented Oranges (and Other Citrus)

Preserving oranges using the lacto fermentation method works much like recipes for other fermented foods. In a nutshell, it’s easy. 

Ingredients

Oranges   Start with fresh oranges. Since you’ll be using the entire orange, you might consider opting for organic oranges to avoid harsh pesticide residue.

Salt Use sea salt or kosher salt, NOT table salt. Table salt often has anti-caking agents that can interfere with the fermentation.

Optional seasonings — If you’re inspired to get creative, you can feel free to add a variety of dried spices. Black peppercorns, bay leaves, cloves, and cardamom are all possibilities. 

Starter cultures This is another optional ingredient. You don’t need any sort of starter, but if you have liquid left over from another fermenting project, you can add a tablespoon or two to help kickstart the fermentation process.

Fresh lime, cut into quarters, but still intact.

Cutting the Fruit

The traditional method of making salt-preserved citrus calls for cutting the fruit in quarters, almost all the way through, leaving a portion of the quarters attached at the bottom. I’ve found it’s just as easy to cut oranges into eighths for packing into jars. Either way works, and you’ll see both in action here. 

Fresh orange, cut into 8 triangle wedges on a black background.

Start by thoroughly washing the fruit. You can see here that my homegrown citrus is imperfect, with some skin blemishes. This will not impact the final product. 

Making Fermented Citrus

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. Theres no need to use a mason jar (though you can).

I do NOT recommend using a pretty wire bail jar, as the salt in the brine will cause the wire to rust. If you use a jar with a metal lid, place a piece of waxed paper between the lid and the jar

Prepare jars by washing in hot water and drying. One quart sized jar will hold five to six medium sized oranges. Measure one teaspoon of salt into the jar.

teaspoon of salt, measuring into a glass jar.

Cut fruit into pieces or use the traditional method to cut the fruit. For fruit cut into pieces, layer the fruit in the jar with salt, using a teaspoon of salt to top each fruit. If you use the traditional method of preparing the fruit, place one teaspoon of salt inside each piece of fruit. 

Citrus cut into quarters ready for fermenting with salt in the center of each.

Press fruit firmly into the jar to release the juice, adding more fruit until the jar is nearly full. The liquid should cover the solids. If there’s not enough fruit juice, top off the liquid with a little filtered water.

pieces of orange inside a glass jar from above.

Screw a lid on loosely and place the jar on the counter at room temperature; let it ferment for two to three weeks. Release the lid once a day or so to “burp” the jar and allow gasses to be released. 

Once fully fermented, store the jar in the refrigerator or at room temperature for up to a year. Or more.

But is it SAFE? 

Fermenting foods increases their acidity. Botulism cannot survive in acidic conditions. To be sure your ferments are acidic enough, I highly recommend investing in pH paper to test your products. Note: The Hawaii Master Food Preservers suggest a pH of 4.2 or lower in the tropics. In other regions, the recommended pH is 4.6 or lower.

Using the Oranges

Let’s be clear – preserved lemons and other salted citrus is not for eating out of hand. The preserved fruit is salty and best reserved for cooking. 

You can use the preserved oranges as is, or rinse with fresh water to remove some of the salt. 

  • Add to salted lemons to marinades and salad dressings.
  • Stuff preserved oranges inside a chicken before you roast it.
  • Chop salted lemons or limes into salsa or chutney.
  • Use in Moroccan dishes like this tagine.
  • Chop finely and add to a pasta dish or couscous.

And don’t forget about the fermented orange juice that’s surrounding the solids. That can be used to flavor recipes, too.

The Handcrafted Pantry

Ready to DIY your pantry with more wholesome ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade.

Have an abundance of oranges? Try dehydrating oranges, too!

What if my oranges become discolored?

While my salted lemons and tangerines remained very true to color for the first couple of years, it’s actually quite common for the fruit to turn brown as they age further.

jar with limes, oranges, and lemons under liquid for fermenting.

Can I mix a variety of citrus together?

Certainly! The flavor of each type of citrus will be less pronounced (especially in the juice) but it’s perfectly fine to preserve a combination of citrus.

Citrus cut into quarters ready for fermenting with salt in the center of each.

★ Did you make this recipe for preserved citrus? Don’t forget to give it a star rating below!

quart jar full of oranges covered in liquid.

Easy Fermented Oranges

Yield: 1 quart
Prep Time: 15 minutes
Cook Time: 5 minutes
Fermenting Time: 14 days
Total Time: 14 days 20 minutes

Preserve oranges when they're in season using the lacto-fermentation method. You'll be happy to have the bright flavor of citrus in a ready to use form for cooking!

Ingredients

  • 5-6 medium-sized oranges
  • 3 tablespoons salt (sea salt or kosher)

Instructions

Cut the fruit

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. Alternatively, cut each orange into eighths.

For traditionally cut fruit

  1. Sprinkle a teaspoon of salt on the bottom of the jar.
  2. Put a teaspoon of salt in the center of each fruit.
  3. Add fruit to the jar, pressing down to release the juices and pack tightly.
  4. When jar is full, press to make sure the solids are covered with liquid. If necessary, top off with filtered water.
  5. Place a weight on the fruit to hold it under the liquid and screw a lid on loosely.
  6. Ferment at room temperature for 2-3 weeks.

For fruit pieces

  1. Sprinkle a teaspoon of salt on the bottom of the jar.
  2. Place eight pieces (one entire orange) into the jar and sprinkle on one teaspoon of salt. Continue layering in this manner, pressing the fruit to release juices.
  3. When jar is full, press to make sure the solids are covered with liquid. If necessary, top off with filtered water.
  4. Place a weight on the fruit to hold it under the liquid and screw a lid on loosely.
  5. Ferment at room temperature for 2-3 weeks.

Notes

You don’t need any sort of starter culture for this recipe, but if you have liquid left over from another fermenting project, you can add a tablespoon or two to help kickstart the fermentation process.

If you’re inspired to get creative, you can feel free to add a variety of dried spices. Black peppercorns, bay leaves, cloves, and cardamom are all possibilities. 

This recipe can be made in upcycled jars. Theres no need to use a mason jar (though you can). I do NOT recommend using a pretty wire bail jar, as the salt in the brine will cause the wire to rust. If you reuse a jar with a metal lid, place a piece of waxed paper between the lid and the jar

You can use this recipe to ferment a variety of citrus: lemons, tangerines, grapefruit are all game.

Nutrition Information:
Yield: 32 Serving Size: 1 grams
Amount Per Serving: Calories: 13Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 595mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 0g

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Originally published January 2014; this post has been completely updated.

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

48 comments… add one
  • Deb Martino Jul 31, 2023 @ 5:39

    Hi Kris – I love this article, thank you! 3 questions please: May I ask what you use to weight the citrus in order to keep it covered initially in your fermentation process? And at first you say to not close the lid tightly but then in answering a question above, you do say to close the lid tight! Which do you prefer? Lastly, In past attempts I’ve had a bit of mold on top after a few months – is the entire jar ruined or is it too risky to remove a few inches off the top? Don’t want anyone getting sick or dying here!!! Thanks so much!!

    • Kris Bordessa Oct 10, 2023 @ 14:32

      1. I use glass fermentation weights. 2. Sorry for the confusion. I tend to keep the lids loose, just in case. 3. How moldy? A little bit can probably be safely removed. A lot will flavor the citrus. (But probably not kill you.)

      • Carol L Jan 23, 2024 @ 20:13

        I have purchased several sets of glass fermentation lids. They, just like lids, other glass jars upside down, ALL FALL to the bottom.
        What is the trick? I don’t ferment because of this issue. NOTHING will remain on top of the product being fermented to keep it under the liquid. NOTHING

        • Kris Bordessa, National Geographic author/certified master food preserver Jan 24, 2024 @ 8:23

          The only thing I can think is that you’re not packing your jars with enough product for the weights to sit on. Every once in awhile I have a jar in which the weight tips sideways a bit; they are always jars that have less product in them.

  • Tammy Jul 20, 2023 @ 13:10

    I have a Meyer lemon tree, and they are so juicy! There was no problem getting plenty of juice for my jar. They have some plastic screw tops for mason jars that are great for ferments. When I made my lemons I placed them in the refrigerator after 4 days. I did not realize it was something that could sit in a cupboard. Will this affect the lemons do you think?

    • AttainableSustainable Jul 26, 2023 @ 6:17

      They should be fine! They’ll ferment quicker on the countertop and slower in the refrigerator.

    • hehez Jan 2, 2024 @ 1:34

      Is it normal that the fermented orange smells bad?

      • Kris Bordessa, National Geographic author/certified master food preserver Jan 2, 2024 @ 7:42

        Oh, no! It shouldn’t smell unpleasant at all.

  • Bonnie C. Dec 10, 2022 @ 6:47

    I tried this but after a couple months mine molded on top of the juice. What did I do wrong? I used a LOT of salt…

    • Kris Bordessa Jan 4, 2023 @ 13:10

      The only thing I can think is that maybe you didn’t turn the jar to redistribute the salt often enough?

  • Ann Light Apr 11, 2021 @ 7:57

    The last time I made some preserved lemons and used both regular and meyers. I added a long red hot chili pepper and a cinnamon stick. Star anise is also a great addition. I use them almost everyday – in place of salt in savory dishes, dressings and sauces.

  • Sue Webb Mar 15, 2021 @ 6:12

    I tried this but the saltiness is so strong I can’t taste any lemon….even tried rinsing them but they are terrible. Did I do something wrong?

    • Kris Bordessa Mar 17, 2021 @ 14:21

      They DO end up being salty, but the lemon flavor is usually strong.

  • Sylvie Morel Feb 27, 2021 @ 5:21

    I saw in other recipes that the lemons need to be completely covered with juice. I tried this recipe and the juice is just at the bottom of the jar (about one inch). Is this ok?

    • Kris Bordessa Mar 11, 2021 @ 8:09

      I’ve never had a lot of juice in mine. Just turn the jar occasionally to keep the citrus coated.

  • JJ Dec 11, 2020 @ 9:05

    As I use the preserved lemons, should I keep adding more salt to keep the remaining lemons fully covered?

    • Kris Bordessa Dec 13, 2020 @ 13:30

      You shouldn’t need to.

  • Patricia Oct 15, 2020 @ 7:28

    Some suggest that you rinse them before using them. Also, do you find that the pith is bitter to taste. I find that it is in lemons. I have a jar of oranges that I did two months ago that I am going to try to use on chicken, but I don’t know if I am to rinse them or not. Mine was done in slices. My plan is to push a slice under the skin of some chicken quarters.
    thanks,
    Pat

    • Kris Bordessa Oct 26, 2020 @ 12:32

      You can rinse them if you’re using in a recipe where they might be too salty.

  • Denise Carter May 24, 2020 @ 17:13

    Hi there! I’m excited to try this. I have a question about the level of freshness of the fruit that can be used. I discovered some getting kinda shriveled oranges in my crisper. Can I preserve them? Or do these need to be juicy, fresh fruit? Thanks so much!

    • Kris Bordessa May 26, 2020 @ 15:29

      I haven’t tried this, but my guess is it should work.

  • diane Dec 3, 2019 @ 20:03

    add some sugar + ice cubes + sparkling water to make a refreshing drink in hot summer days

    • Kris Bordessa Dec 6, 2019 @ 7:59

      Ah, that’s a fun idea!

  • Katie B Nov 10, 2019 @ 22:59

    My favourite is salted Meyer lemon. The peels are much thinner and they have a sweet and sour flavour. Yum.

  • Terri Oct 26, 2019 @ 3:39

    At what point can u tighten the lid for storage? Ie, how long must the lid be kept loose for the fermentation process? Thanks

    • Kris Bordessa Oct 31, 2019 @ 20:04

      These will not ferment and bubble as some do. You can tighten the lid right away.

  • Hadassah Jun 11, 2019 @ 8:02

    What a fun idea! I have an abundance of apricots and I was looking for interesting ways to preserve them. I may try this.

  • Megan Apr 9, 2018 @ 20:13

    I like to chop these into pasta salad.

  • Jane DuBose Dec 28, 2017 @ 11:36

    This is GREAT! I don’t have citrus trees, but when the citrus is on sale, I can now buy with reckless abandon. Lol! We cook with citrus all the time. Thanks so much for sharing this!

  • Becky Apr 2, 2017 @ 15:32

    Do you use the peels or just the fruit?

    • Kris Bordessa Apr 4, 2017 @ 7:31

      The peels, too, unless you don’t like them.

  • Indu garg Dec 31, 2016 @ 6:38

    In India we pickle lemons this way. Red chilli pwd ,ginger,n Garam masala( a combination of hot spices) r added to it.It is served with food.

  • Pam Jun 22, 2016 @ 7:20

    You can purchase plastic lids for your canning jars. This solves the rusting issue.

  • Chris Sep 23, 2014 @ 7:59

    Kris, I love this. I have had two failed attempts at preserving lemons. In both cases the fruit started molding at the top of the liquid. Now I see my problem. I was trying to do it like pickles and I didn’t have enough salt. Yay! I think I can do this now. Thanks so much. Shared!

    • Kris Bordessa Sep 23, 2014 @ 8:28

      I was pretty blown away with HOW well preserved these end up!

  • Dana Jan 13, 2014 @ 7:37

    Pickled lemons, introduced in Morocco, I believe, have been around for ages.

    • Ann Light Apr 11, 2021 @ 7:54

      I have been living in Egypt. The ancient Egyptians preserved lemons : )

  • Kristy Jan 12, 2014 @ 19:25

    This is very interesting and applicable to me since we live in SoCal and it’s citrus time! Thanks for posting it. How do you know when it’s done curing? Do you need to set it out in the sun, or can you just wait until the salt and citrus juice incorporates and it looks like your final picture?

    • Kris Bordessa Jan 13, 2014 @ 5:51

      Well, two years is certainly not necessary! I’d give it a month or two. And no need to set out in sun – I’ve stored mine in a cupboard.

    • Ruita Feb 15, 2020 @ 11:34

      Aloha!
      May I use plastic jar for it?

      • Kris Bordessa Feb 15, 2020 @ 13:21

        yes.

  • Jonnie Jan 12, 2014 @ 14:44

    What can you make with salted citrus?

    • Susie Jan 14, 2014 @ 12:43

      I would imagine any of the things listed under “How to use your salted citrus” in the article would be excellent places to start/

      • Maat Jan 7, 2016 @ 9:19

        We’ve used salt-preserved lemons in stews, and it’s really good steamed with rice. I also like to use the salt while cooking. Great article!

    • xMachineC0r3x Jan 14, 2014 @ 14:35

      doubtful you could use it for anything really.

      • Joy Jan 28, 2021 @ 17:07

        I cook with preserved lemons and oranges regularly. They add a wonderful, floral essence to savory dishes.

    • Arlene Apr 16, 2015 @ 17:56

      I adore lemons preserved this way. They are great when you have a sore throat. I just eat them.

      • Kris Bordessa Apr 16, 2015 @ 18:18

        Oh, now there’s a use I hadn’t thought of! Thanks!

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