Spicy pickled citrus fruits

Ingredients for 1 servings:

• 2 lemon(s), untreated
• 2 lime(s), untreated
• 2 orange(s), untreated
• Kumquat(s) and possibly limequats, untreated
• Salt, coarse
• n. B. Thyme
• e.g. rosemary, fresh sprigs
• e.g. chili, dried
• 1 tbsp peppercorns, red
• e.g. olive oil

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Wash and dry the citrus fruits thoroughly. Cut into wedges and not too thick slices. Halve the kumquats. Layer the fruits in a bowl, sprinkling the salt into each new layer (about a tablespoon). Let the mixture sit in a cool place, tightly covered, for one day. After the resting time, rinse the fruit pieces thoroughly with cold water in a sieve and pat dry with kitchen paper. Transfer the salted fruits to prepared, clean jars (preferably with snap-top lids), scattering thyme, rosemary, chili, and red peppercorns over the top according to taste and preference (other herbs will certainly work, too). Finally, pour plenty of olive oil over the whole jar, making sure to cover everything. Let it rest in a cool, dark place for at least 14 days. The citrus fruits will keep for about 6 months; they just need to be well coated with oil. These pickled citrus fruits are delicious with grilled dishes, lemon chicken, and fish. The oil is great for seasoning and salad dressings. Note: The fruit tastes quite awful after salting, but this taste has nothing to do with the final product. If you can’t find untreated fruit, you can also buy conventionally grown fruit. First, rub it with vegetable oil (dissolves the waxes and pesticides) and then rinse thoroughly with very hot water.