I just put up two jars of very tart specialty citrus. They are like a miniature lemon about 1-1/2 to 2" long, ovoid, with a very thin, sweet skin and very, very tart flesh- more sour than actual lemons. Sorry, I don't recall the name. They have a very short season. I decided to cure them, Moroccan style, with Kosher salt and fresh "true" lemon juice. Is there a minimum amount of salt I should have used for safety? I probably used about 3-4 tablespoons to 6 fruits cut into quarters, in each of 2 small jam/jelly canning jars.
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