Get ready to add a burst of citrusy flavor to your meals! Lemon pickles are a staple condiment in many cuisines, and for good reason. The tangy sweetness of lemons pairs perfectly with the spiciness of various spices and seasonings. In this article, we’ll explore 18 zesty lemon pickle recipes that will spice up your cooking game.
From classic Indian-style pickles to unique fusion flavors, these recipes showcase the versatility of lemon pickles. Whether you like it sweet and tangy or hot and spicy, there’s a recipe here for everyone. So go ahead, add some zest to your meals, and get ready to tantalize your taste buds!
Spicy Lemon Pickle with Mustard Seeds
Add a burst of citrusy flavor and spice to your meals with this simple and tangy pickle recipe, perfect for topping sandwiches or using as a condiment.
Ingredients:
– 1 cup thinly sliced lemons (about 4-5 lemons)
– 1/2 cup mustard seeds
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 2 tablespoons honey
– 1 tablespoon grated ginger
– 1 teaspoon red pepper flakes (adjust to taste)
– Salt, to taste
Instructions:
1. In a large bowl, combine sliced lemons, mustard seeds, and salt.
2. In a separate bowl, whisk together apple cider vinegar, water, honey, grated ginger, and red pepper flakes.
3. Pour the liquid mixture over the lemon mixture and stir until the lemons are well coated.
4. Cover and refrigerate for at least 24 hours to allow flavors to meld.
5. After 24 hours, give the pickle a good stir and adjust seasoning as needed.
Cooking Time: Refrigerate for at least 24 hours before serving. Can be stored in an airtight container in the refrigerator for up to 6 weeks.
Sweet and Tangy Lemon Pickle
This refreshing pickle is perfect for adding a burst of citrus flavor to any dish, from sandwiches to salads. With its sweet and tangy taste, it’s sure to become a favorite!
Ingredients:
– 2 cups thinly sliced cucumbers
– 1 cup lemon juice
– 1/4 cup granulated sugar
– 1/4 cup vinegar (white wine or apple cider)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon mustard seeds
Instructions:
1. In a large bowl, combine sliced cucumbers and lemon juice. Let it sit for at least 30 minutes to allow the cucumbers to absorb the flavor.
2. In a small saucepan, combine sugar, vinegar, salt, black pepper, and mustard seeds. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Reduce the heat to low and simmer for 10-15 minutes or until the syrup has thickened slightly.
4. Pour the hot syrup over the cucumber-lemon mixture. Let it sit at room temperature for at least 24 hours before refrigerating.
Cooking Time: 30 minutes (plus 24 hours for pickling)
Enjoy your sweet and tangy lemon pickle!
Garlic Infused Lemon Pickle
Add a burst of citrusy flavor to your meals with this easy-to-make garlic infused lemon pickle. Perfect as a condiment or side dish, it’s sure to elevate the taste of any meal.
Ingredients:
– 2 cups thinly sliced lemons
– 1/4 cup granulated sugar
– 1/2 cup white vinegar
– 1/4 cup water
– 3 cloves garlic, minced
– 1 tsp salt
Instructions:
1. In a large bowl, combine lemon slices and garlic.
2. In a separate bowl, whisk together sugar, vinegar, water, and salt until dissolved.
3. Pour the liquid mixture over the lemons and garlic, ensuring all pieces are coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 7 days.
5. After the desired pickling time, remove from refrigerator and stir well.
Cooking Time: None – just let it sit in the fridge!
Turmeric Lemon Pickle
Add a burst of citrusy flavor and a hint of spice to your meals with this simple Turmeric Lemon Pickle recipe. This tangy condiment is perfect for topping naan bread, using as a dip for vegetables, or adding a zesty kick to grilled meats.
Ingredients:
– 1 cup thinly sliced cucumbers
– 1/2 cup thinly sliced carrots
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup water
– 2 tablespoons apple cider vinegar
– 1 tablespoon turmeric powder
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the sliced cucumbers and carrots.
2. In a separate bowl, whisk together the lemon juice, water, apple cider vinegar, turmeric powder, salt, and black pepper.
3. Pour the dressing over the cucumber mixture and stir until everything is well coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 30 minutes
Chili Lemon Pickle with Fenugreek
This tangy and spicy pickle recipe combines the flavors of chili, lemon, and fenugreek to create a unique condiment perfect for snacking or using as a topping.
Ingredients:
– 1 cup thinly sliced cucumbers
– 1/2 cup white vinegar
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup water
– 2 tablespoons chili flakes
– 1 tablespoon grated ginger
– 1 teaspoon fenugreek powder
– Salt to taste
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 10 minutes to allow the cucumbers to release their excess water.
2. Rinse the cucumber slices with fresh water to remove excess salt. Drain well.
3. In a blender or food processor, blend together vinegar, lemon juice, water, chili flakes, grated ginger, and fenugreek powder until smooth.
4. Add the blended mixture to the cucumber slices and stir well to combine.
5. Transfer the pickle mixture to an airtight container and refrigerate for at least 2 hours before serving.
Cooking Time: None required. Chill in refrigerator for at least 2 hours before serving.
Quick Lemon Pickle with Ginger
A tangy and flavorful condiment that’s perfect for adding a burst of citrusy goodness to your favorite dishes. This recipe makes about 2 cups of pickle, which can be stored in the refrigerator for up to 6 months.
Ingredients:
– 1 cup thinly sliced lemons (about 4-5 lemons)
– 1/2 cup thinly sliced fresh ginger
– 1 cup vinegar (apple cider or white wine work well)
– 1/2 cup water
– 1/4 cup sugar
– Salt, to taste
Instructions:
1. In a large bowl, combine lemon slices and ginger.
2. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat.
3. Reduce heat to medium-low and simmer for 10-15 minutes or until the liquid has reduced slightly and the flavors have melded together.
4. Pour the hot pickling liquid over the lemon mixture. Let it cool to room temperature.
5. Store the pickle in an airtight container in the refrigerator.
Cooking Time: 15-20 minutes
South Indian Lemon Pickle
This tangy and flavorful South Indian lemon pickle is a staple condiment in many Tamil households. It’s a perfect accompaniment to dosas, idlis, and vadas.
Ingredients:
– 2 cups of chopped fresh lemons
– 1 cup of mustard seeds
– 1/2 cup of fenugreek seeds
– 1/4 cup of fennel seeds
– 1/4 cup of turmeric powder
– 1/4 cup of red chili powder
– Salt, to taste
– Vinegar, to taste (optional)
– Cooking oil, for frying
Instructions:
1. Dry roast the mustard seeds, fenugreek seeds, and fennel seeds in a pan until fragrant.
2. Grind the roasted spices into a fine paste using a blender or grinder.
3. Add the turmeric powder, red chili powder, and salt to the spice paste. Mix well.
4. Heat oil in a pan over medium heat. Add the chopped lemons and fry until they start to soften.
5. Add the spice paste to the fried lemons and mix well.
6. Cook for an additional 10-15 minutes or until the pickle thickens slightly.
7. Remove from heat and let it cool completely.
Cooking Time: 30-40 minutes
North Indian Lemon Pickle
This tangy and aromatic pickle is a staple condiment in North Indian cuisine, adding a burst of citrus flavor to any meal.
Ingredients:
– 2 cups cauliflower florets
– 1 cup lemon juice
– 1/4 cup mustard oil
– 1 tablespoon grated ginger
– 1 teaspoon cumin seeds
– Salt, to taste
– 1-2 dried red chilies, crushed (optional)
Instructions:
1. In a blender or food processor, combine cauliflower, lemon juice, and mustard oil. Blend until smooth.
2. Heat the mixture in a pan over medium heat, stirring occasionally, until it thickens slightly (about 10 minutes).
3. Add ginger, cumin seeds, salt, and crushed red chilies (if using). Stir well.
4. Remove from heat and let cool to room temperature.
5. Store the pickle in an airtight container at room temperature for up to 2 weeks.
Cooking Time: 10 minutes
Lemon Pickle with Jaggery
This recipe combines the brightness of lemon juice with the warmth of jaggery to create a unique and addictive pickle that’s perfect for accompanying Indian meals. With its tangy and sweet flavors, this pickle is sure to become a favorite in your household.
Ingredients:
– 1 cup fresh lemons, juiced
– 1 cup water
– 1/2 cup jaggery powder (or grated jaggery)
– 1 teaspoon mustard oil or vegetable oil
– 1/4 teaspoon salt
– Fresh cilantro leaves for garnish
Instructions:
1. In a saucepan, combine lemon juice, water, and jaggery powder. Heat over medium heat, stirring occasionally, until the jaggery dissolves.
2. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes or until the pickle thickens slightly.
3. Remove from heat and stir in mustard oil or vegetable oil, salt, and cilantro leaves (if using).
4. Let the pickle cool completely before transferring it to an airtight container.
Cooking Time: 15-20 minutes
Lemon Pickle with Curry Leaves
A tangy and flavorful condiment that adds a burst of citrusy zing to your meals, this lemon pickle is perfect for those who love a good balance of sweet and sour.
Ingredients:
– 1 cup freshly made mango pickle (homemade or store-bought)
– 1/2 cup freshly squeezed lemon juice
– 10-12 curry leaves
– 1 tablespoon vegetable oil
– Salt, to taste
Instructions:
1. In a bowl, mix together the mango pickle and lemon juice until well combined.
2. Heat the oil in a small pan over medium heat. Add the curry leaves and fry until they turn crispy and dark green (about 30 seconds).
3. Remove the curry leaves from the oil with a slotted spoon and add them to the pickle mixture. Stir well.
4. Season with salt to taste.
5. Let the pickle sit at room temperature for at least 2 hours or overnight in the refrigerator before serving.
Cooking Time: 30 minutes (including prep time)
Lemon Pickle with Asafoetida
This recipe is a twist on the classic Indian pickle, adding the unique flavor of asafoetida to create a tangy and aromatic condiment. Perfect for serving alongside snacks or as a topping for sandwiches.
Ingredients:
– 1 cup lemon juice
– 1/2 cup vinegar
– 1/4 cup water
– 2 tbsp grated ginger
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp asafoetida powder
– Salt, to taste
– Optional: 1-2 dried red chilies, crushed
Instructions:
1. In a large bowl, combine lemon juice, vinegar, water, ginger, cumin, coriander, and asafoetida powder.
2. Mix well until the asafoetida is fully dissolved.
3. Add salt to taste.
4. If desired, add crushed dried red chilies for an extra kick of heat.
5. Store in an airtight container at room temperature for up to 6 months.
Cooking Time: None
Lemon Pickle with Cumin and Coriander
This Indian-inspired pickle recipe combines the brightness of lemon juice with the warm, earthy flavors of cumin and coriander. A perfect condiment to add a tangy kick to your meals.
Ingredients:
– 1 cup thinly sliced lemons
– 1/2 cup mustard oil or vegetable oil
– 1/4 cup vinegar (white wine or apple cider)
– 2 tablespoons freshly ground cumin
– 1 tablespoon coriander powder
– Salt, to taste
– 1/4 teaspoon red chili flakes (optional)
Instructions:
1. In a large bowl, combine sliced lemons and salt. Let it sit for 30 minutes to allow the lemons to release their juice.
2. Drain the lemon slices and rinse them with water. Pat dry with paper towels.
3. Heat oil in a pan over medium heat. Add cumin seeds and coriander powder; let it sizzle for 1 minute.
4. Add the lemon slices, vinegar, and chili flakes (if using) to the pan. Stir well to combine.
5. Reduce heat to low and simmer for 10-15 minutes or until the pickle reaches your desired level of sourness.
Cooking Time: 10-15 minutes
Lemon Pickle with Red Chili Flakes
This zesty and flavorful pickle is a perfect blend of tangy lemon juice and spicy red chili flakes, making it a great accompaniment to any meal.
Ingredients:
– 1 cup thinly sliced cucumbers
– 1 cup thinly sliced carrots
– 1/2 cup thinly sliced red bell peppers
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon white vinegar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon red chili flakes
– 1/4 cup water
Instructions:
1. In a large bowl, combine the cucumbers, carrots, and red bell peppers.
2. In a separate bowl, whisk together the lemon juice, vinegar, salt, black pepper, and red chili flakes until well combined.
3. Pour the lemon mixture over the vegetable mixture and toss to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
5. Just before serving, add the water and toss gently.
Cooking Time: None required. Refrigeration time: 24-48 hours.
Lemon Pickle with Black Salt
This tangy lemon pickle is a perfect accompaniment to your favorite Indian dishes, adding a burst of citrus flavor and a touch of earthy goodness from the black salt. The combination of sweet and sour flavors makes it an ideal condiment for snacks, meals, or as a garnish.
Ingredients:
– 1 cup fresh lemons, juiced
– 1/2 cup white vinegar
– 1/4 cup water
– 1/4 teaspoon black salt (kala namak)
– 1/2 teaspoon grated ginger
– 1/4 teaspoon cumin seeds
– Salt, to taste
Instructions:
1. In a bowl, combine lemon juice, vinegar, water, and black salt. Mix well.
2. Add grated ginger and cumin seeds to the mixture. Stir well.
3. Bring the mixture to a boil, then reduce heat and let it simmer for 10-12 minutes or until the pickle thickens slightly.
4. Remove from heat and let it cool completely.
5. Store in an airtight container at room temperature for up to 6 months.
Cooking Time: 10-12 minutes
Lemon Pickle with Mustard Oil
Brighten up your meals with this tangy and aromatic lemon pickle, infused with the warmth of mustard oil.
Ingredients:
– 2 cups fresh lemons, sliced
– 1 cup mustard oil
– 1/4 cup vinegar (white or apple cider)
– 2 tbsp sugar
– 1 tsp salt
– 1/4 tsp turmeric powder
Instructions:
1. In a large bowl, combine lemon slices and salt. Mix well.
2. Heat the mustard oil in a pan over medium heat. Add the sliced onions (optional) and sauté until they caramelize slightly.
3. Pour the hot oil mixture over the lemons, making sure each slice is coated.
4. In a separate bowl, mix vinegar, sugar, and turmeric powder.
5. Pour the vinegar mixture over the lemon slices, ensuring all are covered.
6. Let the pickle rest for at least 2 hours or overnight to allow the flavors to meld.
Cooking Time: None required (pickle will continue to develop flavor over time)
Enjoy your tangy and aromatic lemon pickle with mustard oil as a condiment or side dish!
Lemon Pickle with Green Chilies
Add a burst of citrusy flavor to your meals with this refreshing lemon pickle infused with the spicy kick of green chilies. Perfect as a condiment or side dish, this recipe is easy to make and deliciously tangy!
Ingredients:
– 1 cup fresh green chilies, chopped
– 2 cups thinly sliced lemons (about 4-5 lemons)
– 1/4 cup mustard oil or vegetable oil
– 1/4 cup vinegar
– 1 tablespoon grated ginger
– Salt, to taste
– Optional: garlic cloves, for added flavor
Instructions:
1. In a large bowl, combine chopped green chilies and sliced lemons.
2. Heat the oil in a small pan over medium heat. Add grated ginger and sauté until fragrant (about 30 seconds).
3. Pour the hot oil mixture over the lemon-greens chili mixture. Let it sit for at least 30 minutes to allow flavors to meld.
4. Stir in vinegar, salt, and any optional garlic cloves (if using). Taste and adjust seasoning as needed.
5. Refrigerate for a minimum of 2 hours or overnight before serving.
Cooking Time: None! This pickle is best served chilled.
Lemon Pickle with Fennel Seeds
This recipe is a twist on the classic Indian pickle, adding a burst of citrus flavor from lemons and a warm aroma from fennel seeds. Perfect for topping naan or using as a condiment for grilled meats.
Ingredients:
– 2 cups chopped fresh lime or lemon slices
– 1 cup vinegar (apple cider or white wine)
– 1/4 cup vegetable oil
– 2 tablespoons mustard seeds
– 1 teaspoon fennel seeds
– 1/2 teaspoon turmeric powder
– Salt, to taste
Instructions:
1. In a large bowl, combine lemon slices, vinegar, and oil.
2. Add mustard seeds, fennel seeds, and turmeric powder. Mix well.
3. Cover the bowl with plastic wrap or a lid and let it sit at room temperature for 24 hours.
4. After 24 hours, stir in salt to taste.
5. Store the pickle in an airtight container in the refrigerator for up to 6 months.
Cooking Time: 24 hours (no cooking required)
Lemon Pickle with Cloves and Cinnamon
This classic Indian-inspired pickle recipe combines the brightness of lemons with the warmth of cloves and cinnamon, creating a tangy and aromatic condiment perfect for snacking or serving alongside your favorite dishes.
Ingredients:
– 2 cups thinly sliced fresh lemons
– 1 cup vinegar (white wine or apple cider)
– 1/2 cup water
– 1/4 cup sugar
– 2 cloves
– 1 cinnamon stick, broken into small pieces
– Salt, to taste
Instructions:
1. In a large bowl, combine sliced lemons and salt. Let it sit for 30 minutes to allow the lemons to release their juice.
2. In a medium saucepan, combine vinegar, water, sugar, cloves, and cinnamon stick. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Strain the pickling liquid through a fine-mesh sieve into a bowl, discarding the solids.
4. Add the lemon slices to the pickling liquid and let it cool to room temperature.
5. Refrigerate the pickle for at least 24 hours before serving.
Cooking Time: 10 minutes (simmering) + 24 hours (refrigeration)
Summary
Get ready to spice up your taste buds with these 18 zesty lemon pickle recipes! From Spicy Lemon Pickle with Mustard Seeds to Quick Lemon Pickle with Ginger, and many more, this collection has something for everyone. With a range of flavors from sweet and tangy to hot and spicy, you’ll find the perfect combination to suit your taste buds. Whether you’re looking for a traditional Indian recipe or something new and exciting, these lemon pickles are sure to add a burst of citrus flavor to your meals.