This Perpetual Pickle recipe is a great way to use up leftover lemons. Any time we host a party, we end up with a lot of leftover lemon wedges. Rather than throwing them away, I just 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 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 ayurvedic treatment to aid digestion.
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.
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 just 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 rarely use refined sugar – but for this pickle, I do use organic cane 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 – just add a pinch whenever you think its necessary. These seeds will add a spicy flavor to this tangy pickle.
Carom seeds have a pungent taste… I described them in my gluten-free Indian Biscuit (mathi) blog post as “like thyme… on speed” – like 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 think it’s good stuff.
Make sure you eat this pickle as a condiment – in moderation. A small spoonful before or alongside a heavy meal will go a long way.
- 2 organic lemons, sliced (thin-skinned/meyer lemons are ideal but not necessary)
- 2 teaspoons Fine Sea Salt
- 2 teaspoons Organic Cane Sugar
- 1 teaspoon Carom Seeds (Ajwain)
- Cut lemons in half and squeeze out all the juice into an air-tight glass jar.
- Slice lemon and place those pieces into the jar.
- Add salt, sugar and carom seeds.
- Shake jar and store in pantry - stir every now and then.
- Continue to add lemon, lemon juice and spices as needed.
limes work too!
If you don't like the taste of carom seeds, you can make this with just salt/sugar.
Make sure you eat this pickle as a condiment - in moderation. A small spoonful before or alongside a heavy meal will go a long way.
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?
If you can figure out how to make hot mango pickle (like Patak’s), I would love you even more!!!
Megan, no problem 🙂 I’ll put that on my to-do list!
Do you add salt and sugar every time that you add lemon? This sounds very tasty.
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 🙂
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?
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!
I am making this today, thank you! Why consume in moderation only?
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 🙂
What spice could you use instead of the carom seed?
Does it have to be organic sugar? Not sure if our WMrt or other stores sell it here…
Hi Brenda, it doesn’t have to be organic sugar. Enjoy!
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!
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. 🙂
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! 🙂
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
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!
I’ve seen many fermentation recipes, but not for lemon! I will have to try this soon!
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.
Angel, that’s wonderful! Yes they are the same 🙂 Please let me know what you think of the lemon pickle once it’s done.
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.
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?