Preserving Citrus with Salt and Sugar

There is nothing just like the smell and taste of fresh citrus! But what to try to if you’ve got an overabundance of lemons or oranges? Preserve sugar or salt! The preserving process concentrates the flavor and also mellows out the tartness. you’ll use any sort of citrus, but the Meyer lemon may be a favorite thanks to its sweetness and it’s also less tart. One thing you ought to not compromise on is how it had been grown — it should always be organic! it’s easy to preserve citrus.

Candied Citrus

Organic lemons or blood oranges

1 c sugar

3/4 c water

2 Tbs of juice (or the juice of blood orange)

Parchment paper

Wash the lemons, cut the ends off and slice the lemons into 1/4″ slices. Combine the sugar, water, and juice during a bowl. Add the mixture to an outsized pan and begin on high heat. Reduce to low once the mixture involves a boil. Add the lemon slices to the syrup and cook on simmer for about 45 minutes to 1 hour, or until all of the liquid is gone, turning throughout the cooking. Remove from pan and place onto parchment paper to chill. Put them within the refrigerator to chill for about 2 hours. Once cooled, place the slices in layers of parchment paper during a sealed storage container. Store within the refrigerator for about 1-2 months. So now that you simply have your candied citrus, what are you able to do with it? the chances are endless but here are a couple of ideas:

Chopped up and sprinkled over frozen dessert or yogurt

Added to bread, muffins or cakes

Garnish for desserts or citrus-based cocktails

Added to salads for a true zest

Salt Preserved Lemons

Organic lemons

Sterilized Weck Jars

Kosher halite 

Lemon juice

Cut the top off one end of the lemon and dig quarters without cutting all the way through. Place about 1 Tbsp of salt onto each lemon. Pack lemons into the jar and refill with a touch juice. Place the lid on the jar and place it in your pantry or a cool place. Every day turn the jar for about 3 days. After this point refill with juice and let the lemons sit for an additional month. Preserved lemons are frequently utilized in Moroccan and Middle Eastern cuisine. Preserve your citrus with sugar or salt, it’s easy to try to and can add such a lot of flavor to your dishes!

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