Salted mandarines
Here you find some recipes for preserved, canned and pickled food, appetizers, desserts, cakes, baking in jars, smoothies, cocktails and more. Some recipes like lassie mango yoghurt, couscous and grilled skewers were kindly made available by TV creative cook Alex Wahi and innovation cook Heiko Antoniewicz. You find further recipes on Einkochwelt®'s Facebook page and in our videos.
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For two 290 ml (10.2 fl.oz) WECK® round rim jars
from innovation cook Heiko Antoniewicz
- 4-6 small mandarines (biological mandarines as they are used completely including the peel)
- rough sea salt
- lemon thyme
Wash mandarines and cut several times into peel lengthwise. Put rough sea salt and lemon thyme into the cuts. Distribute mandarines into the jars. Fill up with hot water and let go for twelve days at room temperature. Then leave to mature in the fridge for about six months. Ideal to flavour sauces and dips or for cocktails.
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