Salted Citrus to Preserve the Harvest

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

Enough citrus to fill a gallon sized jar, tangerine, lemon, orange, grapefruit - whatever you like!

1 to 2 cups sea salt, avoid salt that has anti-caking agents like sodium silicoaluminate or sodium ferrocyanide

Directions at attainable-sustainable.net

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