Instant Lemon pickle Recipe || Lemon (Lime) Achar

You've probably made lemon pickle many times, but this method allows you to make excellent and delicious lemon pickle easily and in less time. Follow all the steps and tips for best results.

This sweet and sour lemon pickle is incredibly delicious, and you'll be surprised at how quickly it's made—without adding oil or exposing it to sunlight. It's ready to eat in just four to five days. Before making this pickle, I wasn't sure if it would turn out well, but when I did, it was so tasty. You can store it and enjoy it for an entire year. This pickle is absolutely zesty and packed with vitamin-C. You can serve it with roti, rice, or paratha. So, let's see how to make it...

Here’s a quick “instant” lemon pickle (2 kg batch) made with sugar syrup and spices—no long sun-curing needed, and ready to eat in 4-5 days.

Instant Lemon (Lime) Pickle  – Sweet & Spicy with sugar

•  INGREDIENTS 

• Lemon (निम्बू)- 2 Kg

• Sugar (चीनी) - 1 Kg + 1Cup (200g)

• Water (पानी)- 1 Cup + ½ Cup

• Cumin (जिरा) - ½ Cup 

• Red Chilli ( लाल मिर्च) Powder - ½ Cup full

• Black Pepper (काली मिर्च) Powder - 2 tbsp

• Black Salt ( काला नमक) - 1 tbsp

• Normal Salt (नमक) - ½ Cup

Lemon Pickle Preparation Steps

• You can make this lemon pickle with only 3 steps 

• 1. Prepare lemons

• Wash and dry completely or wipe with cotton cloth 

• Cut one lemon into 4 or 8 pieces according to lemon size and remove  it's seeds 

• 2. Soften lemons

• Now take chopped lemon pieces in a big steel or glass vessel 

• Add normal salt and mix well 

• Cover with a cotton cloth and leave it for 4 to 5 days

• Stir everyday with clean laddle

• After 5 days it will soft

• 3. Spice (Masala) Making

• Heat a frying pan 

• Dry roast cumin seed and black pepper for 1 mins

• Cool it till room temperature 

• Now add into a chutney jar along with red chili powder and black salt

• Grind it into a fine powder

• Now masala is ready

• 4. Sugar Syrup Preparation & Adding spices with Lemon 

• Put sugar + 150 ml water in another vessel 

• Cook until slightly sticky (1-string consistency not required).

• Now add prepare masala into sugar syrup and stir well. 

•  Then add lemon pieces 

• Mix everything well and boil for 3 to 5 mins

• NOTE: Don't boil more then 5 mins

• Don't prepare sugar syrup in copper, iron or brass vessels 

• 5. Resting time

• Keep covered at room temperature for 24–48 hours.

• Stir once or twice a day.

• ✅ Ready to eat in 1–2 days

• ✅ Taste improves over 3–5 days

Nutritional Facts 

(Approx. per 1 tbsp / 20 g serving)

Nutrient	Amount
Calories	55–65 kcal
Carbohydrates	12–14 g
Sugars	11–13 g
Fat	2–3 g
Sodium	220–320 mg
Vitamin-C	~5–8% of daily value

You can watch Detailed Lemon Pickle Recipe Video 👇

 🫙Best Storage Method of Lemon Pickle 

• Use a clean, dry glass jar with airtight lid

• Keep at room temperature for daily use

• No need to refrigerate 

• Shelf Life

• Room temperature: 6 to 12 months

✅ Tips for Longer Storage

• Always use a dry spoon

• If syrup thickens over time → add a little sugar syrup 

• Shake or stir occasionally to avoid sugar crystallization

• ⚠Watch Out

• Moisture = spoilage risk

• If you see fungus or smell changes → discard immediately

If you want, I can also give you a hotel-style recipe, less bitter version, or exact commercial batch measurements with costing.

•  🌲* AUTHOR: BHUMI'S KITCHEN

•  🍲* CUISINE: INDIAN

•  🕖* PREP-TIME : 20 MINS

•  🕚* TOTAL-TIME: 5 DAYS

•  🍽* SERVING: 1 TBSP/PERSON