Preserved Citrus Fruits


Makes 3 x 1 litre jars of preserved citrus

6 blood oranges or 8 lemons or 10 limes
7 tsp sea salt (for each jar)
Boiled sterile water that has been cooled (used to top up the jars)


Wash your citrus fruits.

Trim the top & bottom of the citrus fruits. Quarter each fruit slicing ¾ of the way to leave the sliced attached at the bottom.

Put 1 tsp of salt into the middle of the cavity of the fruit.

Add 1 tsp salt to the bottom of the jar. Top with the citrus fruit & squish down to release some of the juice. Repeat this process with the remaining fruit, making sure to salt at each stage.

Next top the rest of the jar with the water, Put the lid on & let stand at room temperature for 3 days.

Make sure to shake & rotate the jar every day to re distribute the juice & salt mixture. After 3 days place in the refrigerator & let sit for at least 3 weeks before using.

Store in the fridge, these will last for 6 months!