Preserved Etrog (Citron)
This recipe is based on Oribasius (Medical Compilations 1:64), who was a Greek medical writer in the 4th century CE and the personal physician of the Roman emperor Julian the Apostate.
Servings Prep Time
4people 5minutes
Passive Time
Servings Prep Time
4people 5minutes
Passive Time
  • 1citron Etrog (Citron)
  • 100ml Wine Vinegar
  • 1/2tbsp Salt
  1. Take the citron and cut off its two ends.
  2. Peel the citron.
  3. Cut off the pith from the flesh in the center an slice it into small pieces.
  4. Sprinkle the cut up pith with salt.
  5. Place the cut up pith into a glass container. For one small citron you can use a 4 oz glass Mason jar with a lid.
  6. Pour the vinegar into the jar over the cut up citron pith and make sure the pith is fully submerged.
  7. Leave the citron pith to soak in vinegar for 3 weeks or until the pith significantly softens.
  8. After the pith becomes soft use it as seasoning for other dishes.
Recipe Notes

I recommend using a sweet good quality wine vinegar, such as Sweet Muscatel Vinegar or Sweet Pedro Ximenez Vinegar. A good brand from Spain that makes these vinegars is Los Villares and can be purchased in various stores in the US.

The reason a Citron has to be used for this recipe, and not a different citrus fruit, such as a lemon, lime, or orange, is because Citron is the only citrus fruit that has a very thick pith and a very small flesh core. All of the other fruits have a very thin pith (unusable) and are mostly made up of eatable fleshy core. Hence, this recipe is specifically made with Citron, since it utilizes the pith.

Sliced Citron showing the thick pithSliced Citron showing the thick pith