Pickled tropical fruits after Salzzitronenart
Time
Preparation time: 15 min.
Rest period: 24 hours
Anyone who likes to cook will be familiar with Moroccan salted lemons. I also always have a glass in stock, but I have now also inserted tropical fruits according to the same principle.
Spices and brine make oranges, lemons and grapefruits a delicacious refinement that gives roasted slices, sauces, fish and pasta dishes a special twist in narrow columns.
ingredients
(for 4 small glasses)
- Organic tropical fruits: oranges, lemons, grapefruit, limes
- plenty of salt
- 2 tsp rosemary
- 2 teaspoons of peppercorns
- 1 tsp chili
- 4 lime leaves (dried)
- 4 bay leaves
- 1 teaspoon lemongrass (powder and dried)
- Olive oil depending on the size of the glasses
preparation
- The fruits are washed thoroughly and cut into quarters, sprinkled generously with salt and marinated overnight
- Rinse off the salt the next day, dry the fruits well
- and layer in glasses
Mix the spices with enough oil and pour into the jars over the fruits.
It is important to ensure that all fruits are always covered with oil, so that no mold can form.
After a few days maybe add a little oil.
The longer the oil dries, the softer the fruit becomes and the more intense the oil tastes.
It lasts a few months in a dark place, but will probably be used up before.
