\nThis recipe combines the brightness of lemon juice with the warm, spicy kick of mustard seeds, creating a pickle that’s perfect for adding a burst of flavor to sandwiches, salads, or snacks.<\/p>\n
Are you a fan of tangy flavors? Do you enjoy adding a burst of citrus to your meals? Look no further! We’ve got a collection of 18 zesty lemon pickle recipes that will tantalize your taste buds and leave you craving for more. From the spicy kick of mustard seeds to the sweetness of jaggery, we’ve got it all covered.<\/p>\n
In this article, we’ll take you on a culinary journey through different regions and cuisines, showcasing a diverse range of lemon pickles that are sure to satisfy your cravings. Whether you’re looking for a quick and easy recipe or something more complex, we’ve got a variety of options to suit every taste and preference. So, sit back, relax, and get ready to indulge in the tangy world of lemon pickles!<\/p>\n
\nThis recipe combines the brightness of lemon juice with the warm, spicy kick of mustard seeds, creating a pickle that’s perfect for adding a burst of flavor to sandwiches, salads, or snacks.<\/p>\n
Ingredients:<\/strong><\/p>\n – 4 cups thinly sliced cucumbers Instructions:<\/strong><\/p>\n 1. In a large bowl, combine cucumbers, white vinegar, lemon juice, mustard seeds, salt, and red pepper flakes (if using). Cooking Time:<\/strong> 24 hours (plus chilling time)<\/p>\n Ingredients:<\/strong><\/p>\n – 4 cups thinly sliced lemons Instructions:<\/strong><\/p>\n 1. In a large bowl, combine lemon slices and jaggery powder. Let it sit for at least 30 minutes to allow the lemons to release their juice and the jaggery to dissolve. Cooking Time:<\/strong> 30 minutes (plus simmering time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup thinly sliced lemons Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine sliced lemons, vinegar, sugar, garlic, salt, and black pepper. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup thinly sliced cucumbers Instructions:<\/strong><\/p>\n 1. In a large bowl, combine cucumbers, onions, lemon juice, turmeric powder, fenugreek leaves, salt, and black pepper. Cooking Time:<\/strong> 0 minutes (no cooking required)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup thinly sliced cucumbers Instructions:<\/strong><\/p>\n 1. In a bowl, combine the sliced cucumbers, lemon juice, cilantro, and red chili. Cooking Time:<\/strong> 30 minutes (plus marinating time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup fresh lemons, juiced Instructions:<\/strong><\/p>\n 1. In a pan, combine lemon juice, vinegar, mustard seeds, and coriander seeds. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4-5 lemons, thinly sliced Instructions:<\/strong><\/p>\n 1. Heat oil in a deep pan over medium heat. Cooking Time:<\/strong> 10-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup fresh lemons, thinly sliced Instructions:<\/strong><\/p>\n 1. In a large bowl, combine lemon slices, grated ginger, and chopped green chilies. Cooking Time:<\/strong> 24 hours (no cooking involved, just fermentation)<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the sliced cucumbers, white vinegar, lemon juice, and mustard oil. Cooking Time:<\/strong> 24 hours (refrigeration time)<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> None, as this is a refrigerator pickle.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups thinly sliced cucumbers Instructions:<\/strong><\/p>\n 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 flavors. Cooking Time:<\/strong> 30 minutes (initial soaking time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup fresh lemons, sliced Instructions:<\/strong><\/p>\n 1. In a large bowl, combine lemon slices and water. Cooking Time:<\/strong> 25 minutes<\/p>\n Tips:<\/strong><\/p>\n – Adjust the amount of honey and cinnamon to your taste. Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 10 minutes (plus cooling time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup freshly squeezed lemon juice Instructions:<\/strong><\/p>\n 1. In a large bowl, combine lemon juice, water, sugar, and black salt. Stir until the sugar is dissolved. Cooking Time:<\/strong> 2-5 days (depending on the level of sourness desired)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup freshly squeezed lemon juice Instructions:<\/strong><\/p>\n 1. In a large bowl, combine lemon juice, grated coconut, and salt. Mix well. Cooking Time:<\/strong> None required!<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup fresh lemons, thinly sliced Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine sliced lemons, vinegar, water, and sesame oil. Cooking Time:<\/strong> 10-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups mixed vegetables (cucumbers, carrots, cauliflower, etc.) Instructions:<\/strong><\/p>\n 1. Wash and slice the mixed vegetables into thin strips. Cooking Time:<\/strong> None (refrigerated pickle)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup fresh lemons, sliced Instructions:<\/strong><\/p>\n 1. In a large bowl, combine lemon slices and salt. Let it sit for at least 30 minutes to allow the lemons to release their juices. Cooking Time:<\/strong> 10 minutes (plus 24-hour resting time)<\/p>\n Get ready to pucker up with these 18 zesty lemon pickle recipes that will tantalize your taste buds! From spicy to sweet, tangy to sour, and everything in between, this collection has something for every pickle lover. Discover unique flavor combinations like Spicy Lemon Pickle with Mustard Seeds, Sweet and Sour Lemon Pickle with Jaggery, and Garlic Infused Lemon Pickle. Learn how to make classic Indian-style pickles using turmeric, fenugreek, and curry leaves, or try more adventurous recipes featuring ginger, green chilies, and roasted spices. Which one will you try first?<\/p>\n","protected":false},"excerpt":{"rendered":" Are you a fan of tangy flavors? Do you enjoy adding a burst of citrus to your meals? Look no further! We’ve got a collection of 18 zesty lemon pickle recipes that will tantalize your taste buds and leave you craving for more. 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\n– 1 cup white vinegar
\n– 1\/2 cup freshly squeezed lemon juice
\n– 1 tablespoon mustard seeds
\n– 1 teaspoon salt
\n– 1\/4 teaspoon red pepper flakes (optional)
\n– Fresh parsley leaves for garnish<\/p>\n
\n2. Let the mixture sit at room temperature for 24 hours to allow the flavors to meld.
\n3. After 24 hours, stir the mixture well and store it in the refrigerator.
\n4. Allow the pickle to chill for at least 2 hours before serving.
\n5. Garnish with fresh parsley leaves and serve.<\/p>\nSweet and Sour Lemon Pickle with Jaggery<\/h2>\n
\nA refreshing twist on traditional pickles, this recipe combines the tanginess of lemons with the sweetness of jaggery, creating a unique and delicious condiment perfect for adding zest to your meals.<\/p>\n
\n– 1 cup jaggery powder (or grated jaggery)
\n– 1\/2 cup vinegar (apple cider or white wine)
\n– 1\/4 cup water
\n– 1 tsp salt
\n– 1\/4 tsp ground cumin<\/p>\n
\n2. In a small saucepan, combine vinegar, water, salt, and cumin. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes.
\n3. Strain the lemon-jaggery mixture through a cheesecloth or fine-mesh sieve into a clean bowl. Discard solids.
\n4. Add the vinegar mixture to the lemon juice and stir well.
\n5. Store in an airtight container in the refrigerator for up to 6 months.<\/p>\nGarlic Infused Lemon Pickle<\/h2>\n
\nAdd a burst of citrusy flavor to your meals with this refreshing garlic infused lemon pickle recipe. Perfect for snacking, using as a condiment, or as a topping for sandwiches and salads.<\/p>\n
\n– 2 cups vinegar (apple cider or white wine)
\n– 1\/4 cup granulated sugar
\n– 3 cloves garlic, minced
\n– 1 tsp salt
\n– 1\/4 tsp black pepper<\/p>\n
\n2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10-15 minutes or until the pickles have reached your desired level of sourness.
\n3. Remove from heat and let it cool to room temperature.
\n4. Store in an airtight container in the refrigerator for up to 6 months.<\/p>\nTurmeric Lemon Pickle with Fenugreek<\/h2>\n
\nThis recipe combines the warm, earthy flavor of turmeric with the brightness of lemon and the subtle bitterness of fenugreek to create a unique and delicious pickle.<\/p>\n
\n– 1\/2 cup thinly sliced red onions
\n– 1\/4 cup freshly squeezed lemon juice
\n– 1 tablespoon turmeric powder
\n– 1 teaspoon ground fenugreek leaves (kasuri methi)
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 cup white vinegar<\/p>\n
\n2. Mix well to combine.
\n3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 48 hours to allow flavors to meld.
\n4. After the pickle has chilled, stir in white vinegar.
\n5. Transfer the pickle to an airtight container and store it in the refrigerator for up to 2 weeks.<\/p>\nQuick Lemon Pickle with Red Chili<\/h2>\n
\nAdd a burst of citrusy flavor to your meals with this refreshing and spicy pickle recipe. Made with just a few simple ingredients, you’ll be enjoying the tangy taste within minutes!<\/p>\n
\n– 1\/2 cup freshly squeezed lemon juice
\n– 1\/4 cup chopped fresh cilantro
\n– 2-3 red chilies, seeded and finely chopped
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper<\/p>\n
\n2. Sprinkle the salt and black pepper over the mixture and toss to coat.
\n3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
\n4. Serve chilled or at room temperature.<\/p>\nSouth Indian Lemon Pickle with Curry Leaves<\/h2>\n
\nThis tangy and flavorful pickle is a staple in South Indian cuisine, perfect for accompanying dosas, idlis, or even as a condiment for rice dishes. The addition of curry leaves adds an aromatic twist to the traditional lemon pickle.<\/p>\n
\n– 1\/2 cup vinegar
\n– 1\/4 cup mustard seeds
\n– 1\/4 cup coriander seeds
\n– 2-3 curry leaves
\n– 1\/2 teaspoon turmeric powder
\n– Salt, to taste
\n– Water, as needed<\/p>\n
\n2. Heat the mixture over medium heat until it thickens slightly (about 5 minutes).
\n3. Add curry leaves, turmeric powder, and salt. Stir well.
\n4. Reduce heat to low and simmer for an additional 10-15 minutes or until the pickle reaches your desired consistency.
\n5. Remove from heat and let cool completely before transferring to a clean glass jar.<\/p>\nNorth Indian Lemon Pickle with Asafoetida<\/h2>\n
\nThis tangy and flavorful pickle is a staple in many North Indian households. Made with a combination of lemons, spices, and asafoetida, it’s perfect for serving alongside naan bread or rice.<\/p>\n
\n– 1\/2 cup mustard oil or vegetable oil
\n– 1 small onion, finely chopped
\n– 3-4 cloves garlic, minced
\n– 1 teaspoon grated ginger
\n– 1\/2 teaspoon asafoetida (hing)
\n– 1 tablespoon coriander powder
\n– 1 tablespoon cumin powder
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add chopped onion, minced garlic, and grated ginger. Saute until the mixture is lightly browned.
\n3. Add sliced lemons, asafoetida, coriander powder, cumin powder, and salt. Stir well to combine.
\n4. Reduce heat to low and simmer for 10-15 minutes or until the pickle reaches desired consistency.
\n5. Remove from heat and let it cool before transferring to an airtight container.
\n6. Store in the refrigerator for up to 2 weeks.<\/p>\nLemon Pickle with Ginger and Green Chilies<\/h2>\n
\nAdd a burst of citrus flavor to your meals with this refreshing lemon pickle, infused with the warmth of ginger and green chilies. Perfect as a condiment or side dish, it’s a great way to add zest to your everyday cooking.<\/p>\n
\n– 1\/2 cup grated fresh ginger
\n– 1\/4 cup green chilies, chopped
\n– 1\/4 cup mustard oil or vegetable oil
\n– Salt, to taste
\n– 1 tsp fenugreek seeds (optional)<\/p>\n
\n2. Heat the oil in a small pan over medium heat. Add salt and fenugreek seeds (if using). Stir until the salt dissolves.
\n3. Pour the hot oil mixture over the lemon-ginger-green chili mixture. Mix well.
\n4. Cover the bowl with a clean cloth and let it sit at room temperature for 24 hours to allow the flavors to meld.
\n5. Store the pickle in an airtight container in the refrigerator for up to 6 months.<\/p>\nHomestyle Lemon Pickle with Mustard Oil<\/h2>\n
\nA tangy and flavorful pickle recipe that combines the brightness of lemon juice with the warmth of mustard oil, perfect for adding a twist to your meal.<\/p>\n
\n– 4 cups thinly sliced cucumbers
\n– 1 cup (250 ml) white vinegar
\n– 1\/2 cup (125 ml) freshly squeezed lemon juice
\n– 2 tbsp (30 ml) mustard oil
\n– 1 tsp (5 ml) salt
\n– 1\/4 tsp (1.25 ml) black pepper
\n– 2 cloves garlic, minced<\/p>\n
\n2. Add the salt, black pepper, and garlic to the mixture. Stir well.
\n3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours to allow the flavors to meld.
\n4. After 24 hours, give the pickle a good stir and transfer it to an airtight container or jar.<\/p>\nLemon Pickle with Fennel and Nigella Seeds<\/h2>\n
\nThis vibrant pickle combines the brightness of lemons, the anise flavor of fennel, and the subtle nutty taste of nigella seeds. Perfect as a condiment or side dish.<\/p>\n
\n– 1 cup fresh lemon juice
\n– 1\/2 cup white vinegar
\n– 1\/4 cup water
\n– 1\/2 cup thinly sliced fennel bulb
\n– 1\/4 cup nigella seeds
\n– 1 tsp salt
\n– 1\/4 tsp black pepper<\/p>\n
\n1. In a bowl, whisk together lemon juice, vinegar, and water.
\n2. Add the sliced fennel, nigella seeds, salt, and pepper to the bowl.
\n3. Stir well to combine.
\n4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 1 week.
\n5. Taste and adjust seasoning if needed.<\/p>\nTangy Lemon Pickle with Vinegar<\/h2>\n
\nA refreshing and tangy pickle recipe that combines the brightness of lemons with the depth of vinegar, perfect for adding a burst of flavor to any meal.<\/p>\n
\n– 1 cup freshly squeezed lemon juice
\n– 1\/4 cup white vinegar
\n– 1\/4 cup water
\n– 1 tsp salt
\n– 1\/4 tsp black pepper
\n– 1\/4 tsp red pepper flakes (optional, for some heat)<\/p>\n
\n2. In a separate bowl, mix together vinegar, water, salt, black pepper, and red pepper flakes (if using).
\n3. Strain the cucumber mixture through a fine-mesh sieve into a clean glass jar or container.
\n4. Pour the vinegar mixture over the cucumbers, making sure they are completely covered.
\n5. Refrigerate for at least 24 hours to allow the flavors to meld together.
\n6. Store in the refrigerator and enjoy within a week.<\/p>\nLemon Pickle with Honey and Cinnamon<\/h2>\n
\nThis refreshing pickle combines the brightness of lemon juice with the warmth of honey and cinnamon, making it a perfect accompaniment to your favorite dishes.<\/p>\n
\n– 1 cup water
\n– 1\/2 cup honey
\n– 2 tablespoons apple cider vinegar
\n– 1 tablespoon grated cinnamon
\n– Salt (optional)<\/p>\n
\n2. Let it sit at room temperature for 24 hours to allow the lemons to infuse with flavor.
\n3. Strain the liquid from the lemons and discard the solids.
\n4. In a saucepan, combine the strained liquid, honey, apple cider vinegar, and cinnamon.
\n5. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes or until slightly thickened.
\n6. Remove from heat and let it cool to room temperature.
\n7. Store in an airtight container in the refrigerator.<\/p>\n
\n– Use this pickle as a topping for yogurt, oatmeal, or ice cream, or as a condiment for grilled meats or cheeses.<\/p>\nLemon Pickle with Roasted Spices<\/h2>\n
\nBrighten up your meals with this tangy and aromatic lemon pickle, infused with the warm flavors of roasted spices.<\/p>\n
\n– 1 cup freshly squeezed lemon juice
\n– 1 cup water
\n– 1\/2 cup white vinegar
\n– 1\/4 cup brown sugar
\n– 1 tsp salt
\n– 1\/2 tsp mustard seeds
\n– 1\/2 tsp coriander seeds
\n– 1\/4 tsp turmeric powder
\n– 1\/4 tsp red chili flakes (optional)
\n– Fresh cilantro leaves for garnish<\/p>\n
\n1. In a medium saucepan, combine lemon juice, water, vinegar, sugar, and salt.
\n2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
\n3. Roast the mustard seeds, coriander seeds, turmeric powder, and red chili flakes (if using) in a small skillet over low heat, stirring frequently, until fragrant and slightly darkened.
\n4. Add the roasted spice blend to the saucepan and stir well.
\n5. Remove from heat and let it cool to room temperature.
\n6. Refrigerate for at least 24 hours before serving. Garnish with fresh cilantro leaves.<\/p>\nLemon Pickle with Black Salt<\/h2>\n
\nThis refreshing pickle recipe combines the zesty flavors of lemon with the earthy taste of black salt, creating a perfect accompaniment to various dishes.<\/p>\n
\n– 1\/2 cup water
\n– 1\/4 cup sugar
\n– 1\/4 teaspoon black salt (kala namak)
\n– 1\/2 teaspoon mustard oil or vegetable oil
\n– 2-3 green chilies, chopped
\n– 1\/2 teaspoon grated ginger
\n– Salt, to taste<\/p>\n
\n2. Add the mustard oil or vegetable oil, chopped green chilies, and grated ginger to the mixture. Mix well.
\n3. Cover the bowl with a cloth and let it sit in a warm place for 24-48 hours, allowing the flavors to meld together.
\n4. After the desired fermentation time, taste and adjust the seasoning as needed. Store the pickle in an airtight container.<\/p>\nLemon Pickle with Coconut and Curry Leaves<\/h2>\n
\nThis refreshing pickle recipe combines the brightness of lemons with the warmth of coconut and curry leaves, perfect for adding a burst of flavor to your meals.<\/p>\n
\n– 1\/2 cup grated coconut
\n– 2 cups thinly sliced raw mango or cucumber
\n– 1\/4 cup chopped fresh curry leaves
\n– Salt, to taste
\n– 1\/4 teaspoon red chili powder (optional)<\/p>\n
\n2. Add the sliced mango or cucumber to the mixture and stir gently to coat.
\n3. Cover the bowl with a lid or plastic wrap and let it sit at room temperature for 24 hours.
\n4. After 24 hours, add the chopped curry leaves and red chili powder (if using). Mix well.
\n5. Store the pickle in an airtight container in the refrigerator for up to 1 month.<\/p>\nLemon Pickle with Sesame Seeds<\/h2>\n
\nThis refreshing pickle recipe combines the brightness of lemons with the nuttiness of sesame seeds, creating a perfect condiment for snacking or accompanying Indian-inspired dishes.<\/p>\n
\n– 1\/2 cup white vinegar
\n– 1\/4 cup water
\n– 2 tablespoons sesame oil
\n– 2 tablespoons sesame seeds
\n– 1 teaspoon salt
\n– Optional: 1-2 whole cloves for added flavor<\/p>\n
\n2. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
\n3. Add sesame seeds and salt; stir well.
\n4. Remove from heat and let cool to room temperature.
\n5. Store in an airtight container at room temperature for up to 6 months.<\/p>\nLemon Pickle with Coriander and Cumin<\/h2>\n
\nThis tangy and aromatic pickle is a perfect accompaniment to Indian flatbreads, rice dishes, and even as a snack on its own. The combination of lemon juice, coriander, and cumin creates a unique flavor profile that will leave you craving more.<\/p>\n
\n– 1 cup lemon juice
\n– 1\/4 cup mustard oil
\n– 2 tablespoons grated ginger
\n– 1 teaspoon ground coriander
\n– 1\/2 teaspoon ground cumin
\n– Salt, to taste
\n– 1\/4 cup chopped fresh cilantro (optional)<\/p>\n
\n2. In a large bowl, combine lemon juice, mustard oil, grated ginger, coriander, cumin, and salt.
\n3. Add the sliced vegetables to the marinade and mix well.
\n4. Cover and refrigerate for at least 24 hours or up to 48 hours.
\n5. Just before serving, garnish with chopped cilantro if desired.<\/p>\nLemon Pickle with Star Anise and Cloves<\/h2>\n
\nThis recipe combines the brightness of lemons with the warm, spicy flavors of star anise and cloves to create a unique and addictive pickle. Perfect for adding a zesty kick to sandwiches, salads, or as a condiment for grilled meats.<\/p>\n
\n– 1 cup vinegar (apple cider or white wine)
\n– 1\/2 cup water
\n– 1 tablespoon sugar
\n– 1 star anise, whole
\n– 3-4 cloves, whole
\n– Salt to taste<\/p>\n
\n2. Drain the lemons and rinse them with water. Pat dry with paper towels.
\n3. In a medium saucepan, combine vinegar, water, sugar, star anise, and cloves. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes.
\n4. Pack the lemon slices into clean glass jars or containers. Pour the hot pickling liquid over the lemons, leaving about 1\/2 inch headspace.
\n5. Seal the jars and store them in the refrigerator. Let it pickle for at least 24 hours before serving.<\/p>\nSummary<\/h2>\n