Fermented Citrus Fruit

Ingredients

• 5 - 6 medium-sized oranges and lemons

• 6 tablespoons of pickling salt

Instructions

Cut the fruit

• Chop all citrus fruit into pieces

For fruit pieces

• Sprinkle a teaspoon of salt on the bottom of the jar.

• Place some citrus fruit (I used lemons first and then oranges) in the jar and sprinkle on one teaspoon of salt. Continue layering in this manner, pressing the fruit to release juices.

• When jar is full, press to make sure the solids are covered with liquid.

• Ferment at room temperature for 2-3 weeks.

The preserved fruit is salty and best reserved for cooking. 

You can use the preserved oranges as is, or rinse with fresh water to remove some of the salt. 

• Add to salted fruit to marinades and salad dressings.

• Stuff preserved fruit inside a chicken before you roast it.