Friday, May 7, 2010
Oranges, Lemons and Limes, OH MY!
So to start with, wide mouth or the jars with the separate rubber seal are the easiest to use (I prefer the jars with the orange rubber seal that is separate). No, my oranges did not end up staying together, but it's ok.
1/3 cup PICKLING or CANNING SALT (NOT iodized/table salt)
3 whole green cardamom pods
1 bay leaf
AFTER 1 WEEK:
1 cup freshly squeezed lime juice
1. Place jar in dishwasher and sanitize. Wahs plastic storage lid or two-piece metal lid.
2. Scrub limes gently under running water. Trim off stem end. Working with one lime at a time, place stem end down on cutting board and using a serrated knife, cut lime lengthwise into quarters, almost, but not all the way through. Repeat with remaining limes.
3. Take clean HOT jar and place on counter. Holding lime over the jar, pack a heaping teaspoon of the salt inside the cuts, of the lime and place in the jar, cut side up. Repeat with remaining limes, packing tightly to fit as necessary. Add cardamom pods and by leaf. Sprinkle the remaining salf over top. Wipe rim and place lid on jar. Shake jar gently.
4. Place jar in a col, dark place and let stand for 1 week, gently rotating jar daily to swirl juices and salt around the limes.
After 1 week:
Remove limes from jar and place them back in the jar in reverse order (so the ones from the bottom are now on top). Add enough of the lime juice to cover the limes by about 1/2-inch. Store in a cool, dark place for 3 weeks. The lime rind should be almost translucent and most of the salt should be dissolved. After 3 weeks, transfer the jar to the refrigerator and store limes for up to 1 year.
Cut the desired size piece of lime, returning the remaining lime to the jar. Scrap flesh and membranes from the lime rind. Cut rind into thin slices or mince to use in recipes.
1/3 cup PICKLING or CANNING salt
3 whole cloves
1 stick cinnamon (about 3-inches long)
AFTER 1 WEEK:
1 cup freshly squeezed lemon juice
Same directions as for lemons, only cut into sixths almost all the way through, and pack a scant 1 tablespoon of the salt inside the cuts of the lemon.
Cut the desired size piece of lemon, returning the remaining lemon to the jar. Scrape flesh and membranes, and some of the white pith if it is thicker than 1/8-inch, from the lemon rind. Cut rind into thin slices or mince to use in recipes.
5 small oranges
1/3 cup PICKLING or CANNING SALT
2 bay leaves
1/2 tsp. black peppercorns
AFTER 1 WEEK
1 cup freshly squeezed orange juice
Same directions as for lemons, cut into sixths almost all the way through and pack 1 scant tablespoon of salt inside the cuts of the orange and place in jar.
Cut the desired size piece of orange, returning the remaining orange to the jar. Scrape flesh and membranes from the orange rind. Cut rind into thin slices or mince to use in recipes.
*My oranges were not small. It is suggested to use a naval orange, and those are never small here. My lemons were also big. These will make tasty flavor additions to hummus, smoothies, rice and more!