Salty citrus fruits

Lemon, Orange, Table salt, Fennel seeds, Bay leaf, Cinnamon, Cardamom, Water

Cut the lemons (300 g) and orange (200 g) in half and squeeze the juice into a bowl. Cut the squeezed halves into pieces of 3-4 cm, mix with the juice, salt (75 g), and fennel seeds.Transfer the citrus fruits to a jar, adding bay leaves, cinnamon, and cardamom between the layers. Pour in the remaining juice with salt. There should be enough brine to completely cover the pieces; if there isn't enough, add a little water, dissolving 4 g of salt in 100 ml of water.Tightly close the jar and place it in a cool, dark place. Shake occasionally and check if the citrus fruits are covered with liquid. They will be ready in about 4 weeks.

Cut the lemons (300 g) and orange (200 g) in half and squeeze the juice into a bowl. Cut the squeezed halves into pieces of 3-4 cm, mix with the juice, salt (75 g), and fennel seeds.

Transfer the citrus fruits to a jar, adding bay leaves, cinnamon, and cardamom between the layers. Pour in the remaining juice with salt. There should be enough brine to completely cover the pieces; if there isn’t enough, add a little water, dissolving 4 g of salt in 100 ml of water.

Tightly close the jar and place it in a cool, dark place. Shake occasionally and check if the citrus fruits are covered with liquid. They will be ready in about 4 weeks.