Mar 08 2009

Olive Oil Pickled Lemons Recipe

Published by Mrs.Dirty Boots at 7:40 pm under Preserves

This is the second recipe for pickles,  we use here at Casa Dirty Boots to preserve lemons.

It takes a little longer than the first recipe for preserving lemons.  None of the work is difficult though.  The lemons are finely sliced and can be used whole in dishes so you do save a little time and effort in the future!  No need to remove the flesh before eating.  And, as the end product is preserved in olive oil you get a virtually ready-made salad-dressing thrown in too.

Olive Oil Pickled Lemons Recipe

  • Wash the lemons well (ideally these should be unwaxed fruits).
  • Halve the lemons then slice thinly into half moons.
  • Layer the sliced lemons with plenty of salt in a colander overnight to soften.
  • Pack into warm sterilised jars adding a few pinches of hot paprika or chillis as you go.
  • Cover with olive oil.
  • Seal and leave for one month before using.

lemonIf you don’t have your own olive trees this method is likely to be a bit more costly.  Apologies but here we have oil in excess so I may as well use it.  And, as this is such a tasty preserve it would definitely be worth buying in for.  The oil all gets used as salad dressing in the long run so there is no wastage.

I use these as additions to salads, grains and pulses at the end of cooking as they are delicate and tasty just as they are.

So there you have it – our two favorite methods of home canning lemons.  I alwasy like to have more than one recipe for pickles, for whatever fruit or veg we have in surplus.  That way we don’t get bored!

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3 responses so far

3 Responses to “Olive Oil Pickled Lemons Recipe”

  1. # Betsy Bargainon 09 Mar 2009 at 5:05 am

    This would be an interesting thing to do with all the lemons that are so plentiful here in Southern California. Tell me, what are Pulses. You said you add the lemons to Pulses near the end of cooking.

    Betsy Bargain’s last blog post..Get Paid to Play

  2. # Mrs.Dirty Bootson 09 Mar 2009 at 7:43 am

    Hi Betsy, the pulses are any legume type thing – lentils, split peas or any beans. They are great for jazzing up salads of any kind. Oh and good for stuffing baked fish too!

  3. # droleon 06 Apr 2009 at 7:42 am

    excellent article, thank you

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