Author: Kris Bordessa, National Geographic author/certified master food preserver
Ingredients
Enough citrus to fill a gallon sized jartangerine, lemon, orange, grapefruit - whatever you like!
1-2cupssea saltavoid salt that has anti-caking agents like sodium silicoaluminate or sodium ferrocyanide
Instructions
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.
Get salty
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.