Grisous salt lemons and salt oranges preserved in oil

Ingredients for 1 servings:

• 2 lemons or oranges, untreated
• 50 g sea salt, coarse
• olive oil
• 3 bay leaves, fresh or:
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes

bring a fresh touch to fish, meat & vegetable dishes

The specified amount makes a 300 ml glass. Wash and brush the lemons or oranges thoroughly. Thick-skinned lemons or oranges will infuse faster if blanched first. To do this, place the lemons/oranges in boiling water. As soon as the water is boiling again, drain and rinse with cold water. Repeat this process two more times. Then cut the lemons/oranges either into slices or into eighths, place them in a sieve and sprinkle generously with coarse sea salt. Leave to infuse overnight (about 8 hours), collecting the juice that runs out. The next morning, rinse the lemons/oranges thoroughly and allow to dry slightly. Then layer them very tightly in a very clean, boiling-hot glass jar (press firmly). Bring the collected juice to a boil and pour over the layered lemons/oranges, then top up with olive oil until the lemons/oranges are well covered. If large air bubbles have formed between the slices, press firmly again. Seal the jar with a boiled lid. Store in a cool, dark place. After 3 weeks, the lemon/orange slices will be thoroughly infused and will keep for several months. Oranges pair very well with meat dishes and legumes. For more acidic lemons, I mix lemon and orange slices. Herbs like thyme, bay leaves, and rosemary are good seasonings. Fresh garlic, on the other hand, is unsuitable and can cause the entire jar to tip over.