Go Back

Preserved Seville Oranges

Author: Roseanne Carrara, Smelling Salts Journal


  • A box of kosher salt
  • 2-3  Seville Oranges per pint prepared  scrubbed clean 
  • Cinnamon sticks - optional
  • Cardamom pods - optional
  • Cloves - optional
  • Sterilized jars and lids of any size


  • Pour 2 tablespoons of kosher salt into the bottom of a jar.
  • OPTIONAL: If you'd like, add a cinnamon stick or two.
  • Remove the green tips of the oranges.
  • Slice half of the Sevilles into 8 wedges. Feel free to remove any excess seeds. But, don't actively seed the fruit.
  • Sprinkle salt generously over the wedges.
  • Press 2-4 wedges into the jar.
  • Sprinkle with another generous tablespoon of kosher salt.
  • Press oranges down with a tart tamper or with a large wooden spoon so that the juices flow out but the slices are not smashed.
  • Add more salted slices to the jar, adding salt, and pressing down firmly until the jar is quite full. 
  • OPTIONAL: If you'd like, add a few whole dried spices to the jar as you pack your Seville slices in.
  • Sprinkle with a good 2-3 tablespoons of kosher salt.
  • Juice 1/2 to 2 Sevilles into the jar until the jar is filled to about 1/2 inch below the rim.
  • Seal the jar tightly.
  • Allow the jar to sit on a counter for 1 week [you can leave these for up to 3 weeks].*
  • Then, refrigerate, allowing the jar to set for a total of at least 1 month before use.
  • Salt preserved citrus lasts for several months, if not years, in the refrigerator.


*It's safer to store salt preserved fruit in the refrigerator, particularly after you've opened the jar. Some people keep their preserved citrus at room temperature for much longer. However, I cannot recommend it, as I've never tried.