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Easy recipe for lemons in oil, a great way to have lemons on hand for cooking at any time of year
Prep Time10 mins
Total Time10 mins
Course: preserves
Author: Karon Grieve


  • 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