Beyond Preserved Lemons...

The Traditional Salt Method for Citrus

Citrus season is brief, and before it fades, this is the preserve I make every single year.

Most people in the West know preserved lemons. But the traditional salt method was never meant for lemons alone. In North Africa, citrus is layered generously with salt and aromatics — bay leaves, peppercorns, sometimes chilies — and left to transform slowly in its own brine.

This is the method I was taught.

Each fruit is quartered but left attached at the base, packed firmly with coarse salt, pressed tightly into sterilized jars, and allowed to release its own juices. No added water. No shortcuts. Just time and patience.

Over the course of three to four weeks, something remarkable happens. The peels soften. The bitterness mellows. The citrus becomes savory, complex, and almost umami-rich. What began bright and sharp becomes deep and layered.

A spoonful can lift a simple roast chicken. A few finely chopped pieces can transform a grain dish. The brine alone can wake up a vinaigrette or stew.

Salt-preserved citrus is not a novelty. It is a foundational ingredient — one that belongs in a thoughtful kitchen and a well-stocked larder.

If you’ve only ever made preserved lemons, this is your invitation to go further.

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