Preserved Citrus Peel
Citrus peels can be composted in very light quantities but often end up in the bin. However, there are better (and more delicious!) ways to reduce citrus waste - by preserving them! Preserved citrus peels go well with fish, vegetables, soups, pasta, sauces and salads - perfect to lift any summer dish! Not only do they add depth to any meal but they can also be unique, little homemade gifts.
Serves: 1 x 500 ml jar
Preparation time: 15 minutes
Preserving time: 6 weeks
- 1 jar (500ml)
- Pure salt or Himalayan salt
- The peels of about 4-6 citrus fruits of your choice (e.g.orange, lemon, pomelo, mandarin)
- Sterilize a jar and its lid and make sure the inside is completely dry.
- Pour a layer of salt at the bottom of the jar (3 centimetres).
- Whenever you squirt/use squiz citrus, flatten the peel with the palm of your hand, cut slices of peel so they fit in the jar, and press the peel down to the bottom, into the salt, then cover the peel with more salt. You can also include other wedges of citrus and squeeze the juice into the jar.
- Add more citrus peels on top, and repeat this layering process until you have almost reached the top of the jar (about 1 inch from the top).
- Make sure all the skins are buried under the salt, and be mindful that the salt doesn’t reach the top of the jar and corrode the metal.
- Fill the jar with water until the citrus is just covered. Firmly tighten the lid of the jar.
- Let the jar sit in room temperature for 3 days, shaking it up a few times per day. After 3 days, move the jar to the refrigerator and let it sit for at least 3 or 4 weeks before using or gifting. Stored in the fridge, the jars will keep for at least 6 months.
- Add preserved lemon to any desired dish, and enjoy!