Salt-Cured Citrus

I have come to enjoy these salt-preserved citrus almost everywhere–in marinades, soups and salads, to flavor a pot of beans, sautéed greens like spinach or chard, hummus, on bread with olive oil and garlic, with roasted peppers and olives, in couscous or rice pilaf, under the skin of a roast chicken or in the cavity of a fish.

Traditionally a section is removed from the jar, washed and steeped in a dish during cooking but not necessarily eaten. When using mine I find everything in the jar is edible--pith, peel, fruit and brine. Just use less. Chop fine or use a garlic press to mash the fruit, then add it directly to the dish. A couple of teaspoons is usually enough.

For a basic seasoning, add 1 teaspoon to 1/4 cup olive oil, with 1/2 garlic clove and 1/4 teaspoon balsamic vinegar. Puree or combine in mortar and pestle. Use as a marinade for steak, chicken, fish, drizzle on bread or sauteed greens, on soups or salads.

Download Salt-preserved Citrus recipes:
Salt Preserved Citrus (Salt_Preserved.pdf 103k)

Salt-Preserved Citrus: See it being made!

Salt-Preserved Meyer Lemon

Meyer lemons are a good stand-in for the lemons of North Africa, scented, sweet and thin-skinned. Cured with bay leaves and the faint perfume of citrus blossoms. Use anywhere you'd add salt--in marinades, on vegetables, in dips, soups, salads, rice or grain dishes. Chop fine or use a garlic press to mash the fruit and it's easy to add a salty citrus punch to any dish
8 oz.

Ingredients: Meyer lemons, kosher salt, herbs

Salt-Preserved Meyer Lemon: See it being made!
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Download Salt-Preserved Meyer Lemon Recipes:
Salt-Preserved Meyer Lemon Recipes (PDF)


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