peeled oranges from two to three oranges
1/4 cup of salt that is coarse
Details to follow:
Dry the peels of the oranges:
Oranges should be peeled and the white pith should be removed as much as possible since it might contribute to a harsh taste.
The peels should be cut into thin strips or tiny bits.
In order to dry the peels, you can either leave them out in the sun for a few days or put them in an oven that is set to the lowest temperature possible. Ensure that they do not catch fire by checking them periodically.
Add Salt to the Mix:
The orange peels should be combined with coarse salt after they have been fully dried off. The ratio may be altered according to one’s own preferences or the purpose for which it is designed.
Putting away:
In order to extend the mixture’s shelf life and maximise its efficacy, it should be stored in a container that is airtight and in a cold, dry location.
Not only does this simple do-it-yourself project make use of kitchen leftovers that would otherwise be thrown away, but it also offers a chemical-free alternative to a variety of goods that are often used in the home. It is important to bear in mind that salted orange peels are a convenient and efficient option that can be used for a variety of purposes, including adding a natural touch of freshness to your environment, tackling cleaning jobs without the use of harsh chemicals, and warding off annoying insects.