Justin's Preserved Bergamot
This recipe from co-founder Justin, is an adaptation of his go-to recipe for preserved lemons. Like preserved lemons, you can use this preserved bergamot to add salty, savoury depth to soups, stews, pasta, salad dressings, sauces, and baked goods. Note that this recipe needs a few weeks of fermentation, so be sure to make it when fresh bergamot is in season (November to February) and enjoy it during the spring and summer.
Take the Fermentation and Pickling class at our cook school to learn the skills and techniques behind preservation traditions from around the world.
Take the Fermentation and Pickling class at our cook school to learn the skills and techniques behind preservation traditions from around the world.
Ingredients
4 unwaxed bergamots
3 rounded tbsp sea salt
6 star anise pods
6 sprigs of rosemary
3 rounded tbsp sea salt
6 star anise pods
6 sprigs of rosemary
Method
- Wash all equipment, work surfaces, and your hands in warm soapy water. Ensure your pickling jar is clean and sterilised, and is large enough to have about 1 inch of headroom once the ingredients have been added.
- Wash the bergamot and trim both ends. Cut each bergamot in half horizontally, then each half into 3 segments. Cut each segment into half, resulting in 12 chunks per bergamot.
- Pour 1 tbsp of salt into the bottom of the jar. Add a few bergamot chunks, one star anise pod, and one rosemary sprig. Pour more salt over the bergamot wedges and gently push down with a fermentation weight or spoon. Repeat this layering process for the rest of the ingredients.
- Use the fermentation weight or a spoon to push down the contents of the jar, squeezing juice from the wedges into the salt. Make sure the bergamot is covered with juice. (If needed, squeeze more fresh bergamot juice into the jar.) Leaving 2.5cm (1 inch) of headroom, seal the pickling jar. (Keep the fermentation weight in the jar if the ingredients are not fully submerged.) Leave the jar in a cool, dark place on the counter for approximately one week. Periodically shake the jar to mix the contents, then place the jar in the fridge for 4 weeks, when they will be ready to cook with. Note that they will reach peak flavour between 3 and 6 months, and it’s definitely worth the wait.
BK Tips
- Once opened, preserved bergamot will last in the fridge from 6 to 12 months. To prolong freshness, ensure the bergamot pieces are fully covered in brine, and that you always use a clean spoon each time you take some out.
- There is no need to ‘burp’ or let the air out of jars when making preserved citrus, as it does not produce as much gas as ingredients like cabbage. However, if you notice any fizzing, bubbling, or a bulging lid, burp (partially open) the jar slightly to release built-up gas.
