How To Make Lemon Oil Pickle!
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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.
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Ingredients
Amounts are dependent on how many lemons you have and how large your jars are:

Whole lemons
Pickling salt or Kosher salt
Turmeric
Peppercorns
Dried chillies (optional)
Olive oil (quality)

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"How-To Articles"
Preserved Lemons

See also:
National Lemon Holidays

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Party Planning!
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.
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Tips
These make a wonderful gift; be sure to use a nice jar and add a fabric lid cap and some ribbon. Attach a label showing what the gift is and its ingredients.

Warnings
When using lemons with their peel, always wash them well beforehand with soapy water and rinse thoroughly.
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Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Lemon Oil Pickle. All content on wikiHow can be shared under a Creative Commons license.

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