Preserved Tangerines

We have used preserved lemons to great effect in our cooking and were thrilled to imagine what a preserved tangerine might look (and taste!) like. The results are delicious, surprising, and more versatile than one might suspect. I like to use preserved citrus, whether lime, lemon, or yes, tangerine, as I would use olives: cut into thin slices, mindful of and grateful for their intense salinity and rich flavor. Get creative with this juicy preserved citrus; toss them in pasta or grain dishes, bake them with poultry, scatter slices over pizza, or dice and add to soups and stews for a rich layer of flavor that defies classification and urges you to take just one more bite. From Citrus: Sweet and Savory Sun-Kissed Recipes, by Valerie Aikman-Smith and Victoria Pearson.

Directions

Cut the tangerines into quarters, leaving the bottom intact, if desired, so that the fruit forms a tulip shape, only just connected by a thin strip of peel at the base of the tangerine.
Spoon 2 tablespoons of the sea salt onto the bottom of a clean quart jar. Top with a layer of tangerine wedges over the salt, and sprinkle a few peppercorns over the top.
Continue to fill the jar, alternating layers of salt, citrus, and peppercorns. Pack the fruit down as you go, to eliminate air spaces. When you get to the top of the jar, finish with a layer of salt and a scattering of peppercorns. Pour the tangerine juice over the top of the mixture. If the juice does not quite cover, add more juice, or water to top off the jar.
Screw the lid on tightly, and store the jar in the refrigerator for 1 month before using. They will keep for 6 months or longer. To use the tangerines, rinse off the salt under running water, and separate the flesh from the peel. Use the softened, salty skin of the preserved tangerines to enliven your winter dishes. Imagine it diced and stirred through rice, strewn with fresh herbs, or added to soups and stews for a rich burst of salty umami.

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