Ingredients: How to Make Pickled Lemons and Preserved Lemons | 2 Recipes

Pickled and Preserved Lemons: 2 recipes : Heat in The Kitchen | Preserves

My fridge is ALWAYS full of pickled lemons. Always. I have several different recipes that I cycle around. Here are 2 of them.


Feel free to browse recipes from our Retro Recipes series. You might also like our Lemon recipes here and here. Or you might like to browse Pickle recipes here and here. Check out our easy Winter recipes here and here.

Pickled Lemons

6 large, unwaxed lemons 2 – 3 Tblspn sea salt paprika
600ml (approx.) olive oil

Scrub the lemons and slice crosswise (or quarter). Sprinkle with the salt and leave to drain for at least 24 hours in a colander until they become limp.

Arrange the lemon slices in a glass jar, sprinkling paprika between each layer. Add the olive oil to cover by at least 1 cm. Seal the jar tightly and set aside for approx. 3 weeks, by which time the lemon slices will be soft and orange in colour.


Preserved Lemons

6 large, unwaxed lemons 2 – 3 Tblspn sea salt 6 small red chillies
6 cloves garlic, sliced 4 – 5 bay leaves 2 cups mixture of lemon juice and white wine vinegar
1 cup sugar 1 Tblspn peppercorns

Scrub the lemons and quarter. Sprinkle with the salt. Pack into sterilised jars with chillies, peppercorns, garlic and bay leaves. Combine sugar with the lemon juice and white wine vinegar, and warm until the sugar dissolves. Pour over the lemons in the jars, seal and stand 4 – 6 weeks before serving.

Serve sliced thinly with curries or any vegetarian dish, in salads, added to soups, and combined with oil and black pepper as a dressing for tomatoes and broccoli.



Browse some of the Lemons and Limes recipes



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