This lemon pickle is sweet, salty, and tangy! The best thing about this recipe is that you can continue to add to it any time you have lemons!
This lemon pickle recipe is a great way to use up leftover lemons. Whenever you have an extra lemon, add it to your lemon pickle jar and keep the pickles flowing!
A great way to use up leftover lemons!
Whenever I need a single lemon to make a recipe, I almost always end up buying a big pack thinking I’ll find a way to use them up. But then I end up with a lot of leftover lemons that sit in my fridge.
Rather than throwing them away (because food waste is the worst), I add them to my little jar of lemons. Lemon pickle is also known as nimboo ka achar in Hindi, and while there are many variations of this Indian pickle, my recipe is made with just a few spices and is pickled in its own juice.
This pickle gets tastier as it ages and is used as an Indian home remedy to aid digestion.
A family recipe passed down through generations:
My great grandmother did this with her leftover lemons in India, and it’s a little secret that has been passed down from mom to daughter through the generations.
My mom tells me stories about how my great grandmother would keep her lemon achar around for 10 years, if not longer. If someone in the family had a tummy ache, she’d give them a spoonful of this pickle to help them with digestion. After many years, this pickle will dry out and turn brittle – mom says she’d eat it like candy when this would happen.
These are pictures that I took back in 2014 – you can really see the difference between lemon pickles that have had time to ferment/age and newly added pickles.
This preserved lemon pickle tastes better the longer it ages – as it ferments naturally.
In India, they usually use thin-skinned lemons for this pickle. You can use Meyer lemons or regular lemons – it’s hard to find organic Meyer lemons where I live, so I usually use whatever I can find.
When you add your lemon, first squeeze the juice into the jar. Add the lemon wedges and coat well with salt and sugar. I also add carom seeds (aka ajwain, aka bishop’s weed) to the jar – you don’t have to do this every time you add more lemon – add a pinch whenever you think it’s necessary. These seeds will add a spicy flavor to this tangy pickle.
Nimboo ka achaar – An Indian Pickle
Carom seeds have a pungent taste… I described them in my gluten-free Indian Biscuit (mathi) blog post as “like thyme… on speed.” Similar to thyme, ajwain contains the chemical thymol, known for its antiseptic and antimicrobial properties. Research shows that ajwain/thymol can help control a variety of fungal infections and destroy disease-causing organisms. I just like the way tastes in this pickle.
Eat this Indian pickle as a condiment. Also, feel free to use limes!
Ingredients
- 2 organic lemons sliced (thin-skinned/meyer lemons are ideal but not necessary)
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoon carom seeds ajwain, optional
Instructions
- Cut lemons in half and squeeze out all the juice into a glass jar.
- Slice or chop the lemon up and place those pieces into the jar along with salt, sugar, and carom seeds.
- Cover the jar with an air-tight lid and give it a good shake to mix well.
- Store the jar in the pantry and continue to give the jar a shake every now and then.
- Continue to add lemon, lemon juice, and spices as needed.
Notes
Disclaimer: I’m not a scientist or a doctor and so I can’t give you any expert health or medical advice. My “qualifications” end at being a foodie and everything on my blog is just my opinion. The information on my blog should not be construed as professional medical advice (obviously?). Talk to your doc, folks.
Mrs. Archana Das says
I was just reading your description to make lemon pickle. It looks like easy to make. Hope fully I will be successful to make lemon pickle. Thank you so much dear Ashley. God bless you.
Mrs. Archana Das
Anna K says
The best and simplest lemon pickle I’ve ever had! Worked like a charm. Will be recommending this to everyone I know. No need to dry lemons in the sun; just add lemons and mix.
Ashley - My Heart Beets says
Anna, so glad to hear that! Thanks for letting me know how it turned out for you 🙂
Kathey Ahrens says
Delicious and SO easy! I will have this in my pantry for eternity!
Ashley - My Heart Beets says
Kathey, thank you 🙂 I’m so glad you like it!
Sharon says
Would a mason jar work or any recommendations for a good jar?
Senna says
For those looking for a sugar substitute: I did some research and it seems like erythritol is a good substitute for sugar in a pickle recipe because erythritol will inhibit bacterial growth better than sugar will.
Kathy L. says
Hi Ashley, You can disregard my last question. I just tossed it and I am going to start over and this time use maple sugar. Thanks for all your recipes, Kathy
Ashley - My Heart Beets says
Ah I’m sorry for the late reply, Kathy! I think it’s always better to be safe!
Kathy Lowery says
Hi Ashley, I had a question. I made your lemon pickle. It was ready yesterday so I took a little taste out today and tried it, yum. Unfortunately I used the same spoon to push some of the lemon back under the juice. Do I need to throw it out now do to contamination?
K Marie Tyler says
Is this meant to be refrigerated or on the counter?
Ps, I so love all your recipes. As I have mentioned before, you make this incredible food accessible to the average person. I feel so accomplished as everything I make of yours is successful. I too love the onion masala.
Maria says
If I’m using limes, does it have to be all limes or can we mix lemon and limes?
Ashley - My Heart Beets says
You can make this with all limes 🙂 Let me know what you think!
Pramothini says
Ashley,
Thank you for this wonderful blog. My take out meals and Uber eats have reduced significantly after I tried your recipes. The onion masala is a life saver 😀
I tried this lemon pickle and ended up with a layer of fungus on top. What can I do to prevent this?
Ashley - My Heart Beets says
Hi Pramothini, I’m so glad you’re enjoying my recipes! As for this pickle – oh man, just to be sure, were you shaking it every now and then? I’m guessing it could use more liquid from the lemons and more salt too. I hope that helps for next time!
mini says
Hello ,
Love this recipe of yours
Love pickles
And this i a great diy
Just had one question .. Can i use whole jeera aka cumin seeds instead of ajwain ?
My Heart Beets says
Hi Mini! Thanks! Yes, you can – it’ll change the flavor that’s all 🙂
mini says
Thanks a lot
Thanks for the greatest recipe of lemon pickle
It reminded me my childhood
My Heart Beets says
Thanks Mini! So happy to hear that 🙂
Nina says
Hey there
I’m about to put the lid on, and shake. Do I seal the lid tightly, or do I loosen it a little, like other lactofermentation recipes state? Does this count as lactofermentation?
Tessie says
Angel, I have recently discovered your website. Hooray!! Made the 3 ingredient naan bread and had to make a 2nd batch straight after. The 2 left over were gone when I got home next day. Eaten by my regular-eating mum. She had warmed them up and sprinkled sugar and lemon juice on, like a regular pancake. She does not like coconut milk but knows its a good food. Just made the lemon pickle today. Will be getting some ajwain seeds to add to it. It is one spice I dont have. Looking forward to a tasting in a couple of weeks.
Angel says
I found an Indian Market and was able to talk to a very nice lady who gave me Ajman Seeds to use. She said the names Ajwain or Ajman or Carom are interchangeable. So I have my lemons going now.
My Heart Beets says
Angel, that’s wonderful! Yes they are the same 🙂 Please let me know what you think of the lemon pickle once it’s done.
Branda Newtson says
I’ve seen many fermentation recipes, but not for lemon! I will have to try this soon!
LittleOwlCrunchyMomma says
Very interesting! I have pickled lemons in my refrigerator but I’ve never thought of managing them this way. Thanks for sharing! Will have to give this a try. <3
Jackie
My Heart Beets says
Hey Jackie! Yep, it’s how the women in my family pickle their lemons 🙂 Hope you try it out & like it! Would love to see your pickled lemon recipe!
Nise says
This recipe looks scrumptious. Thank you for this. I too, like Bee in an earlier post am on a sugar free diet, would stevia work as a substitute for sugar? — On another note, I am so happy to have found your blog. I adore Indian food and am happy to see “paleofied” Indian dishes. THANK YOU SO MUCH for this blog. 🙂
My Heart Beets says
Hi Nise! Truthfully, I’m not sure about stevia – I’ve only tried this with sugar. Please let me know how it turns out for you if you use stevia! I’m glad you found my blog too – I hope you like all of the recipes that you try! 🙂
Bee says
I’m on a completely sugar free diet and I’m wondering what happens to the sugar you put in with the lemons. Is it a similar process to some fermented foods where the sugar is used to feed the good strains of bacteria.?
It looks delicious and I would love to try it. Thanks!
Brenda says
Does it have to be organic sugar? Not sure if our WMrt or other stores sell it here…
My Heart Beets says
Hi Brenda, it doesn’t have to be organic sugar. Enjoy!
Barbara says
What spice could you use instead of the carom seed?
Robyn says
I am making this today, thank you! Why consume in moderation only?
My Heart Beets says
Hi Robyn, I say that because it’s meant to be eaten as a condiment; the carom seeds make it spicy and also aid with digestion so eating too much may not be the best idea/very appetizing. As a pickle/condiment, it’s great – especially alongside an Indian meal 🙂
Salixisme says
Are the Carom seeds absolutely necessary or can I just use the salt and sugar? Is there anything I can substitute for the Carom seeds?
My Heart Beets says
You don’t have to use the carom seeds – just sugar and salt should be fine. The carom seeds make it more like an Indian achar (spicy pickle). Hope that helps!
Peggy says
Do you add salt and sugar every time that you add lemon? This sounds very tasty.
My Heart Beets says
Hi Peggy! Yes, I do – enough to coat the lemon slices. Hope that helps and hope you’ll let me know how this turns out if you try it 🙂
Megan says
If you can figure out how to make hot mango pickle (like Patak’s), I would love you even more!!!
My Heart Beets says
Megan, no problem 🙂 I’ll put that on my to-do list!
Becky says
No way! In the PANTRY? I am intrigued, but will be sorely tempted to put it in the fridge, which would probably ruin it. And can I use coconut sugar, as I have no cane sugar?