Salted Citrus Preserves | Agrumes salés
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Ingredients

Units: 
Preperation
  1. Place 1 tbsp (15 mL) salt in a sterilized 1 L mason jar with 2-piece lid.
  2. Wash and dry fruit. Cut each fruit into quarters without cutting through the bottom.
  3. Fill each fruit with 1 tbsp (15 mL) salt.
  4. Mix lemons and limes in the jar. Add the remaining salt and a cinnamon stick to jar. Seal the jar tightly.
  5. Let stand in cool, dark cupboard, turn jar upside down daily to redistribute salt.
  6. The fruit will be ready to use in 7 days. Store in refrigerator for up to 6 months.
  7. To use, rinse fruit in cool water to remove the brine; pat dry. Cut fruit into bite size pieces.
  8. Add to fish, chicken and lamb dishes or to salads or rice.

Makes 1 - 1 L jar
Ingredients

Units: 
Preperation
  1. Place 1 tbsp (15 mL) salt in a sterilized 1 L mason jar with 2-piece lid.
  2. Wash and dry fruit. Cut each fruit into quarters without cutting through the bottom.
  3. Fill each fruit with 1 tbsp (15 mL) salt.
  4. Mix lemons and limes in the jar. Add the remaining salt and a cinnamon stick to jar. Seal the jar tightly.
  5. Let stand in cool, dark cupboard, turn jar upside down daily to redistribute salt.
  6. The fruit will be ready to use in 7 days. Store in refrigerator for up to 6 months.
  7. To use, rinse fruit in cool water to remove the brine; pat dry. Cut fruit into bite size pieces.
  8. Add to fish, chicken and lamb dishes or to salads or rice.

Makes 1 - 1 L jar

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