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Spiced Preserved Lemons In Oil
Easy recipe for lemons in oil, a great way to have lemons on hand for cooking at any time of year
Ingredients
- 6 lemons unwaxed or washed
- 3 tbsp sea salt
- 1 bay leaf per jar
- 3 cloves per jar
- 6 peppercorns per jar
- 1 dried chilli small dried chilli per jar
- Extra virgin olive oil
Instructions
- Slice the lemons either into rounds 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 skewer to make sure there is no air trapped in the lemons
- Seal with lids and set aside for 2 weeks to mature
- Will keep for up to 6 months or longer stored in fridge
Notes
The oil will solidify in the fridge. Don't panic. Just spoon off the lemons and oil you want to use and place in a small bowl to bring to room temperature. Pop the jar back into the fridge.
Top up with olive oil to make sure lemon slices always under the oil. The amount of oil used depends on the sizes of jars you are using.
Nutrition
Calories: 193kcalCarbohydrates: 62gProtein: 7gFat: 2gSaturated Fat: 1gSodium: 20945mgPotassium: 923mgFiber: 19gSugar: 16gVitamin A: 285IUVitamin C: 344mgCalcium: 189mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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