How Do You Make Lemon Oil Pickle?
Lemon oil pickle is a tangy pickle, ideal for accompanying ploughman’s lunch plates and for curries. This is a great way to use up a glut of lemons. • Slice the whole lemons thinly. Layer the slices in a bowl and sprinkle with salt. Leave to stand overnight. Drain well the following day. • Layer the salted lemon slices in clean jars. Sprinkle with turmeric and add a few peppercorns here and there. If you want more heat, add some dried chillies. • Leave a small space between the last lemon layer and the top of the jar. Pour in olive oil to the top. Screw lid on tightly. • Fold a cloth and lay it on the base of a saucepan. Put the jars into the saucepan, sitting on top of the folded cloth. Cover the jars with cold water and slowly bring to the boil. • Leave to boil steadily for half an hour. Top up with water if it evaporates. Remove from heat and leave to cool. Check that the jars are properly sealed before storage. Leave in a cool, dry place for a minimum of one month before using.
• Slice the whole lemons thinly. Layer the slices in a bowl and sprinkle with salt. Leave to stand overnight. Drain well the following day. • Layer the salted lemon slices in clean jars. Sprinkle with turmeric and add a few peppercorns here and there. If you want more heat, add some dried chillies. • Leave a small space between the last lemon layer and the top of the jar. Pour in olive oil to the top. Screw lid on tightly. • Fold a cloth and lay it on the base of a saucepan. Put the jars into the saucepan, sitting on top of the folded cloth. Cover the jars with cold water and slowly bring to the boil. • Leave to boil steadily for half an hour. Top up with water if it evaporates. Remove from heat and leave to cool. Check that the jars are properly sealed before storage. Leave in a cool, dry place for a minimum of one month before using.
