Ingredients
mixed citrus (lemon, lime, orange, blood orange, tangerine...whatever you can get your hands on)
kosher salt
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
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RecipeNLG
Gathered
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Lever-press citrus juicer — maximum juice, no seeds
Adjustable stand — hold cookbook or tablet at eye level while cooking
Simple wooden reamer — squeeze lemons and limes by hand
Dwarf Meyer lemon tree — sweet lemons year-round indoors
Fine zesting and grating for citrus, spices, hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Lever-press citrus juicer — maximum juice, no seeds
Adjustable stand — hold cookbook or tablet at eye level while cooking
Simple wooden reamer — squeeze lemons and limes by hand
Dwarf Meyer lemon tree — sweet lemons year-round indoors
Fine zesting and grating for citrus, spices, hard cheese
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Remove ends of citrus and slice (1/8 inch thick) parallel to ends. Add 1/8 inch layer of kosher salt to tupperware/rubbermaid container. Layer alternating citrus slices on top of salt layer. Continue process of layering citrus, then salt, then citrus, etc. Put lid on container and put in the refrigerator for 3 days. Remove citrus from refrigerator and rinse and thoroughly towel dry all citrus slices. Add dried citrus slices to dried container in layers. Fill container with olive oil until it covers all citrus. Store in refrigerator until ready to use. It should last several weeks.