lemon pickle recipe, how to make lemon pickle – no oil, super easy pickle

sour lemon pickle recipe - spiced and tangy condiment 4 ingredient lemon pickle which is super easy to make.
5 from 2 votes

lemon pickle recipe with step by step photos – spiced and a tangy condiment is this 4 ingredient lemon pickle which is super easy to make.

lemon pickle recipe

this is not an instant lemon pickle recipe and some sunlight and a few days is required, but the method is quick and very easy. this is a family recipe and it was about time i shared it. we make two versions of this pickle – sweet and sour. i have also shared the sweet lemon pickle.

pickles are often had with indian meals be it mango pickle or lemon pickle or green chilli pickle. you can even serve pickle with parathas or chapatis.

i have shared many pickle recipes till now and few of the popular ones are:

  1. amla pickle
  2. mango pickle
  3. red chilli pickle

at home our meal is not complete without a pickle. in the summers, i make a large batch of mango pickle and use it for the remaining year. this year i made andhra avakaya. apart from this i also make small batches of pickles to go with our meals. i have also posted few lemon pickle recipes which are again easy to prepare:

  1. easy lemon pickle recipe
  2. kerala naranga achar recipe
  3. sweet and sour numbu ka achar

this tangy and spiced no oil lemon pickle can be served with indian meals.

lemon pickle recipe

5 from 2 votes
Prep Time:15 mins
Total Time:15 mins
sour lemon pickle recipe - spiced and tangy condiment 4 ingredient lemon pickle which is super easy to make.
nimbu ka achaar recipe, tangy lemon pickle recipe
Course:condiment,side dish
Cuisine:north indian,punjabi
Servings:1 small jar

INGREDIENTS FOR lemon pickle recipe

(1 CUP = 250 ML)
  • 250 grams lemons OR 6 to 7 medium sized lemons (nimbu)
  • 1 tablespoon ajwain (carom seeds)
  • 1 tablespoon salt
  • ½ tablespoon red chilli powder

HOW TO MAKE lemon pickle recipe

preparation for lemon pickle recipe

  • firstly rinse 6 to 7 medium sized lemons (250 grams) very well in water. then spread them in a clean plate or kitchen towel and let them dry naturally at room temperature. 
  • you can even wipe dry them very well with a clean kitchen cotton towel or napkin.
  • before beginning with the recipe making, do make sure that your hands, chopping board, knife, kitchen towels, bowls and jar are clean and moisture free. 

making lemon pickle

  • later take each lemon and cut four sides but keeping the lemon intact and whole. do not cut through completely. cut all lemons this way.
  • in a bowl, squeeze a bit of juice from each lemon piece. do not squeeze the lemons too much. keep this lemon juice aside.
  • in another plate or bowl, take 1 tablespoon carom seeds (ajwain), ½ tablespoon red chili powder and 1 tablespoon salt.
  • mix very well.
  • now with your fingers or a small spoon stuff this masala in each lemon. keep aside.
  • place the lemons in a clean glass jar. you can sun dry the jar for 1 to 2 hours if you want.
  • now remove the seeds and pour the lemon juice which was in the bowl in the jar.
  • add leftover masala if any on the stuffed lemons in the jar.
  • sprinkle some salt (about ½ to 1 teaspoon) all over the lemons. this is done so that the top does not get spoiled while the lemon pickle is maturing.
  • cover with a lid and keep the jar in sunlight for 4 days. every day shake the jar. 
  • the tangy lemon pickle will be ready after 4 to 5 days and then you can serve it with your meals. refrigerate the lemon pickle.

RECIPE TIPS

tips for making tangy lemon pickle recipe:
  1. don't cut the lemons entirely. make incision or cut on four sides.
  2. keep in sun for 4 to 5 days or till the pickle has become soft and matured.
  3. everyday, shake the jar well. 
  4. when making the pickle, ensure there is no moisture on the knife, chopping board, bowl and the jar.
  5. you can sun dry the jar before you add the lemon pickle in it.
  6. the recipe can be doubled or tripled.
  7. any size of lemon can be used. but they should have juice in them. they should not be dry. so its best to use fresh lemons. avoid using lemons which have become discolored from outside.
  8. the leftover pickle masala is added in the pickle jar. so don't throw it away.
  9. also additionally some salt needs to be added in the jar. addition of salt prevents the lemon pickle from getting spoiled on the top.
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preparation to make lemon pickle recipe

1. firstly rinse 6 to 7 medium sized lemons (250 grams) very well in water. then spread them in a clean plate or kitchen towel and let them dry naturally at room temperature. you can even wipe dry them very well with a clean kitchen cotton towel or napkin.

lemon to make lemon pickle recipe

2. before beginning with the recipe, do make sure that your hands, chopping board, knife, kitchen towels, bowls and jar are clean and moisture free. after the lemons are dried well, take each lemon and cut four sides but keeping the lemon intact and whole. do not cut through completely. cut all lemons this way.

lemon to make lemon pickle recipe

3. in a bowl, squeeze a bit of juice from each lemon piece. do not squeeze the lemons too much. keep this lemon juice aside.

lemon to make lemon pickle recipe

making lemon pickle

4. in another plate or bowl, take 1 tablespoon carom seeds (ajwain), ½ tablespoon red chili powder and 1 tablespoon salt.

making lemon pickle recipe

5. mix very well.

making lemon pickle recipe

6. now with your fingers or a small spoon stuff this masala in each lemon. keep aside.

making lemon pickle recipe

7. place the lemons in a clean glass jar. you can sun dry the jar for 1 to 2 hours if you want.

making lemon pickle recipe

8. now remove the seeds and pour the lemon juice which was in the bowl in the jar.

making lemon pickle recipe

9. add leftover masala if any on the stuffed lemons in the jar.

lemon pickle recipe

10. sprinkle some salt ( (about ½ to 1 teaspoon) all over the lemons. this is done so that the top does not get spoiled while the lemon pickle is maturing.

lemon pickle recipe

11. cover with a lid and keep the jar in sunlight for 4 days. every day shake the jar. i kept on the kitchen window sill and this place gets very good sunlight and also because it did rain a couple of times on and off here.

lemon pickle recipe

12. the lemon pickle will be ready after 4 to 5 days and then you can serve it with your meals. after 4 to 5 days, refrigerate lemon pickle so that it has a longer shelf life. stays good for about a month in the fridge.

lemon pickle recipe no oil


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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10 comments/reviews

  1. Thank you for the nice recipe. What could be done to make the pickle last longer? Can it be frozen? My lemon tree produces many lemons. I look forward to trying your other recipes!

  2. Hi Dassana, I like your recipe but I have always been curious about the lemons tasting bitter in the pickle..does the bitterness go away after few days? Is there anyway that we can remove the bitterness from the lemon?

    • in this recipe bitterness is not there. in case the pickle taste bitter, then after some days or weeks the bitter taste goes away. some more salt can be added to remove the bitterness. but not too much salt. vinegar can also be added. hope this helps.

  3. Hi Dassana, I made this pickle. It is absolutely wonderful . So simple and so tasty ! The ajwain adds such a unique taste to this wonderful pickle ! My first batch is over. Now I have to make a second batch cos this pickle is way too addictive ! 🙂

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