Lemon Pickle (Two Varieties)

Lemon Pickle (Two Varieties)

This traditional Gujarati lemon pickle, known as Achar, transforms simple ingredients into a complex, tangy, and savory condiment that matures over months. Large yellow lemons are stuffed with a vibrant mixture of salt and turmeric, then fermented in their own juices alongside sun-dried ginger slices for a deep, zesty flavor profile. The result is a versatile pickle that softens with time, offering a perfect balance of sour, salty, and optional spicy or sweet notes to accompany any Indian meal.

Ingredients

  • 2 ounces Fresh ginger (Originally '1 seer' (approx 1 lb) for a bulk batch. Scaled down for home use. Needs to be peeled, sliced, and dried.)
  • 12 whole Lemons (large, yellow) (Originally 'Akaso' (approx 100-121 lemons). Scaled down for a beginner-friendly batch.)
  • 3/4 cup Salt (Use pure white salt. Originally '8 cups' for the bulk batch.)
  • 1 1/2 tablespoons Turmeric powder (Originally '1 cup' for the bulk batch.)
  • 1 teaspoon Chili powder (Optional, for spicy version. Originally '3 tolas' (approx 35g) for the bulk batch.)
  • 1/4 cup Lemon juice (Freshly squeezed from about 2-3 extra lemons. Originally juice from '20 lemons'.)
  • 1/4 cup Jaggery (Gol) (Optional, for sweet version. Originally '1 seer' (1 lb) for the bulk batch.)

Instructions

  1. 1Peel the ginger and slice it into thin strips. Mix with a pinch of salt in an earthenware or glass bowl and let it sit for 24 hours. After 24 hours, spread the ginger slices in the sun and let them dry for 2 days.
  2. 2Select large, firm yellow lemons. Wash them thoroughly and wipe them completely dry. Slit each lemon into four quarters lengthwise, but stop cutting just before the base so the pieces remain attached at the bottom.
  3. 3In a mixing bowl, combine the salt and turmeric powder thoroughly. If you prefer a spicy pickle, mix in the chili powder at this stage.
  4. 4Stuff the salt-turmeric mixture generously into the slits of each lemon, pressing it down firmly. Pack the stuffed lemons tightly into a sterilized glass jar with a tight-fitting lid. Place the prepared dried ginger slices in between the layers of lemons as you pack them.
  5. 5Pour the fresh lemon juice over the packed lemons in the jar. Cover the mouth of the jar with a clean cloth and secure it, or close the lid tightly. On the fourth day, roll the jar gently on the floor or shake it to ensure the juices coat all the lemons evenly. Repeat this rolling or shaking process every 5-6 days. The pickle will be fully matured and ready to eat in about 3 months.
  6. 6If a sweet pickle is desired, crush the jaggery and remove any impurities. After the initial few days of fermentation (once the lemons have started to soften and release juice), place the jaggery on top of the pickle in the jar. It will slowly dissolve and sweeten the pickle.
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