We never run out of lemons at home, especially those from the garden my husband takes care of. When they are ready and fragrant, besides using them in sweet and savory recipes, I take the opportunity to prepare this Preserved Lemons in Oil, a very simple recipe with an explosive taste.
The scent of rosemary, the aroma of oregano, and a slight spicy note from chili or pink peppercorns transform the lemons into a versatile condiment, perfect for adding a kick to a simple fish fillet, a rustic bruschetta, a meat barbecue, a cheese platter, or a legume salad.
It’s very easy to prepare; all you need is a bit of patience for the marination phase. However, the result will captivate you at the first taste.
If you love Homemade Preserves with a Mediterranean scent, these lemons in oil are a must-have in your pantry.
Try the recipe and let me know how you paired them.
Anna.
I offer you other preserves not to be missed:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4 jars (approx.) of 8.8 oz
- Cuisine: Italian
- Seasonality: Spring, Summer, Winter
Ingredients
- 2.2 lbs Untreated lemons
- 5.3 oz coarse salt
- 5.3 oz brown sugar
- 2 sprigs Rosemary
- 1 tbsp Oregano
- 1 tsp dried chili or pink peppercorns
- as needed Extra virgin olive oil
Tools
- Pot
- 4 Jars glass
- 1 Bowl
- 1 Plastic wrap
- 1 curved kitchen tweezers
Preparation
Wash the lemons well under running water, only after soaking them for about 20 minutes. If necessary, scrub them with a new sponge and dry them with a clean cloth. Remove the ends if they are damaged, cut them first into 4 parts and then into slices about 1/4 inch thick. You can remove the seeds now or later. Place the slices in a large bowl, cover them with the coarse salt, the sugar, mix and cover with plastic wrap. Let them rest in the refrigerator for at least 4 days (sometimes I leave them for 6 days), turning them from time to time to let them absorb the flavors well.
After the necessary time has passed, drain them, rinse them well and dry them again with a clean cloth. If you haven’t done it before, it’s time to remove the seeds.
Place a piece of rosemary and chili on the bottom of the jar. Lay the lemon pieces on top, add extra virgin olive oil and finally the dried or fresh oregano. Continue in this order for all the layers that will form. Finish by completely covering with oil. However, avoid filling the jars to the brim, leaving about 3/4 inch of space.
Press well to eliminate any air bubbles, close with the lid, place the jar in an old or mismatched sock and place it inside a pot with cold water. Put it on the stove and once it starts boiling, let it cook for about 35/40 minutes. Once ready, let them cool directly in the pot, ensuring that they seal in a vacuum.
At this point, you can dry the jars, label them, and store them in the pantry to flavor.
Open our Preserved Lemons in Oil not before 40 days.
Tips, Variations, and Storage
Store them in a dark and dry place for about two years, but once the jar is opened, keep it in the refrigerator and consume it within 10/15 days, ensuring that the lemons are always covered with oil.
For a more aromatic version, add a few slices of garlic and some extra fresh herbs.
For a correct procedure and to preserve safely, take a look at my article: Homemade Preserves.
Can I use treated lemons?
It is always better to use untreated lemons because we will also eat the peel.
How long should I wait before tasting?
At least forty days, because the flavors intensify over time.
Can I blend them to make a cream?
Yes, once ready, you can blend them to obtain a kind of spreadable pâté.
