Preserving in oil is an ancient tradition from the middle East. These lemons in oil are a modern take on an ancient classic.
Lemons In Oil
Ah the zinginess of fresh lemons, they make my mouth water just thinking about them. While fresh lemons are great to have on hand for your G&T (a must!) or for cooking, preserved lemons are useful too and these lemons in oil are so handy to have in the larder.
I make lots of preserved lemons, in fact there are already two recipes on the blog for preserved lemons in the usual salted way, one being a super quick salted lemons recipe. These lemons in oil are useful for cooking when you want a bit of minced up lemon in a savoury dish but don’t happen to have any to hand. The lemon peel is all softened by the oil (just as salt softens it) so you merely mince up the peel and use that in your cooking.
This recipe for lemons in oil comes from my eBook Gourmet Gifts For Christmas which has loads of super easy recipes for foodie gifts that are great at any time of year. After all a gift isn’t just for Christmas!
You will need;
All you will require for this recipe are 6 unwaxed lemons (if you can’t get unwaxed then just buy normal lemons and give them a good scrub with hot soapy water and rinse thoroughly then dry, that’ll remove the wax coating that is there to make them last longer in the shops0ps), 3 tablespoons of sea salt, a bay leaf, 3 cloves per jar, 6 peppercorns per jar, 1 small dried chilli per jar and your extra virgin olive oil.
Cut your lemons into either quarters or slices and mix in a bowl with the salt and leave overnight. Next morning transfer to a collander and allow to drain for 2 hours shaking it occasionally. Pack the lemons into sterilised jars and add the spices and top with olive oil (use a skewar to make sure there is no air trapped amongst the lemons). Seal jars and set aside for 1 week to mature. These keep for 6 months, store in fridge once opened.
Keep for yourself or use for gifting.
LEMONS IN OIL
- 6 lemons unwaxed or washed
- 3 tbsp sea salt
- 1 bay leaf per jar
- 3 cloves per jar
- 6 peppercorns per jar
- 1 small dried chilli per jar
- Extra virgin olive oil
- Slice the lemons either in quarters or slices and place in a bowl with the salt and mix well
- Leave overnight then next day place in a collander and allow to drain for 2 hours shaking occasionally
- Pack lemons into jars and add the spices to each jar and top with the oil using a skewar to make sure there is no air trapped in the lemons
- Seal with lids and set aside for 1 week to mature
- Will keep for up to 6 months, store in fridge after opening
PIN ME FOR LATER