Bottled Lemons

Rate this recipe


Preparation info

    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

And here’s a way of using up those surplus lemons your friends brought from their organic citrus farm! Watch out for the bubbles that sometimes form when lemons have been in oil for a week or so – this is just the air coming out as they begin to ‘pickle’. If this happens you’ll need to let the air out every day or two to avoid the fizzing that may occur when you do eventually get round to opening them. Keep the jars in a cool place and use only the best and tastiest lemons. The oil takes on a lovely taste, and after two months you can remove the lemons, dice them and add the dice to soups or stews.


  • Lemons, washed and wiped dry
  • Light olive oil


Put the lemons into jars and fill with enough olive oil to cover them completely. Keep them submerged the whole time they are ‘pickling’ – try placing a small round biscuit cutter on the top lemon to hold it down under the lid. Leave for two months before using.