Citron confit

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Published on preserve spring summer fall winter

Ingredients

  • 5 lemons
  • 5 tsp salt

Instructions

  1. Take a lemon and cut it in four (lengthwise). Make sure to not cut all the way through, keeping the extremity so that the fruit doesn't break apart.
  2. Spread one teaspoon of salt inside the lemon before strongly pressing it down in a jar.
  3. Do the same for all lemons, pressing them all tightly in the jar. Add an extra teaspoon of salt on top of everything.
  4. Enough juice should come out to cover the lemons. If not, use another smaller jar to press down the lemons before closing the main jar.
  5. Keep aside in a dark cool room for at least a month before using.

Notes

  • Note: I like to add extra lemon skins to my main citron confit jar, instead of throwing them away. I just make sure to add an extra teaspoon of salt per lemon, and that everything is still submerged.

Adapted from this original recipe