Preserved citrus fruits
Preserved Citrus Fruits
Makes x 2 500g Jars
Suggested Seasonings –
Lemons – Cinnamon, Peppercorns, Bay Leaves
Limes – Chili, Pink Peppercorns, Fennel Seeds
Oranges – Cinnamon, Cloves, Cardamom, All Spice
First Step is to sterilize your jars, you can do this by ither boiling for five minutes and placing them to one side to cool down or simply giving them a good hot wash with soapy water and then putting them through the dishwasher.
Now you can start cutting your citrus, cut them from the bottom down to the head leaving about 1cm so that your citrus remains attached. Sprinkle roughly 1tbsp salt in to each fruit and then start packing them in to your jars, making sure that you place a little salt between each citrus. Pack your desired seasonings in along the way making sure to evenly distribute them. As you have packed your citrus in the juice should start to come out of the fruit, keep packing in tightly and when your jar is full fill the remainder of the jar with steralised water. (You can do this by boiling your kettle and allowing to cool) Leave in a dark place for roughly 3 months, occasionally turning and shaking your jar.