Close
Photo: Leigh Beisch
Active Time:30 minsTotal Time:21 daysYield:about 2 1/2 cupsJump to Nutrition Facts
Active Time:30 minsTotal Time:21 daysYield:about 2 1/2 cups
Active Time:30 mins
Active Time:
30 mins
Total Time:21 days
Total Time:
21 days
Yield:about 2 1/2 cups
Yield:
about 2 1/2 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundpound citrus (about 3 lemons, 5 limes, 2 orangesor1 grapefruit), preferably organic½cupkosher saltLemon, limeorgrapefruit juice as needed
Cook Mode(Keep screen awake)
Ingredients
1poundpound citrus (about 3 lemons, 5 limes, 2 orangesor1 grapefruit), preferably organic
½cupkosher salt
Lemon, limeorgrapefruit juice as needed
DirectionsScrub fruit, being sure to remove any stickers. Trim stem ends of lemons, limes or oranges; trim both ends of grapefruit. Cut the fruit into 1 1/2-inch-thick wedges.Pack the fruit in a sterilized pint-size glass jar, layering salt between each wedge. Use a wooden spoon to press the fruit down and release the juice and make room for more fruit. Top off with enough citrus juice to cover the fruit, if needed.Seal the jar tightly with the lid and leave it in a cool place, such as your countertop. Flip upside-down once or twice a day for 3 days so that the salt and juice distribute throughout the jar. You might need to open the jar and press the fruit down to keep it submerged. After a week, transfer the jar to the refrigerator for at least 2 weeks.Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.To make ahead:Refrigerate for up to 1 year.Equipment:Sterilized pint-size wide-mouth glass jar with lid (see Tip)Tip:To sterilize jars and lids, submerge them in boiling water for 10 minutes.Originally appeared: EatingWell Magazine, January/February 2022
Directions
Scrub fruit, being sure to remove any stickers. Trim stem ends of lemons, limes or oranges; trim both ends of grapefruit. Cut the fruit into 1 1/2-inch-thick wedges.Pack the fruit in a sterilized pint-size glass jar, layering salt between each wedge. Use a wooden spoon to press the fruit down and release the juice and make room for more fruit. Top off with enough citrus juice to cover the fruit, if needed.Seal the jar tightly with the lid and leave it in a cool place, such as your countertop. Flip upside-down once or twice a day for 3 days so that the salt and juice distribute throughout the jar. You might need to open the jar and press the fruit down to keep it submerged. After a week, transfer the jar to the refrigerator for at least 2 weeks.Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.To make ahead:Refrigerate for up to 1 year.Equipment:Sterilized pint-size wide-mouth glass jar with lid (see Tip)Tip:To sterilize jars and lids, submerge them in boiling water for 10 minutes.
Scrub fruit, being sure to remove any stickers. Trim stem ends of lemons, limes or oranges; trim both ends of grapefruit. Cut the fruit into 1 1/2-inch-thick wedges.
Pack the fruit in a sterilized pint-size glass jar, layering salt between each wedge. Use a wooden spoon to press the fruit down and release the juice and make room for more fruit. Top off with enough citrus juice to cover the fruit, if needed.
Seal the jar tightly with the lid and leave it in a cool place, such as your countertop. Flip upside-down once or twice a day for 3 days so that the salt and juice distribute throughout the jar. You might need to open the jar and press the fruit down to keep it submerged. After a week, transfer the jar to the refrigerator for at least 2 weeks.
Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.
To make ahead:
Refrigerate for up to 1 year.
Equipment:
Sterilized pint-size wide-mouth glass jar with lid (see Tip)
Tip:
To sterilize jars and lids, submerge them in boiling water for 10 minutes.
Originally appeared: EatingWell Magazine, January/February 2022
Rate ItPrint
Nutrition Facts(per serving)4Calories1gCarbs
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
