Lemon Pickle (with Leftover Lemon Peel)

In response to the question: what do you do with a bunch of leftover lemons? This stemmed from my chilli pickle recipe, which involves juicing 7 lemons. I hate waste, so I decided to turn those leftover lemon peels into this Indian pickle (also known as nimbu ka achaar). It reminds me a little of preserved lemon with a spicy Indian twist, or a lemon version of lime pickle. Either way, it’s delicious.

Like the chilli pickle, this pickle is made with a spiced oil base and takes a couple of weeks to mature, only getting better and more intense with age. Try it with curries, rice dishes, sandwiches, or even scrambled eggs – why not?).

Top tip if you’re not juicing lemons in bulk: you can store lemon peels in the freezer until you’ve collected enough for this recipe.

Overview Of the Method

I discovered this via Patrick Coue at thecookscook.com who was inspired by Usha’s Pickle Digest: The Perfect Recipe Book. The book is “a cult phenomenon, and the authoritative reference on Indian pickles”, according to Patrick. It was originally self published in 1998 but can now be easily found via Amazon (of course). The mind boggles as to why I don’t own this yet – my birthday in July (hint hint).

The process takes a few days so make this when you’re enjoying some solid home time.

• Days 1-2: Salt the lemon peels. Salt draws out moisture from the lemon peel, beginning the preservation process andsoftening the rinds.
• Days 3-4: Add turmeric. Turmeric adds its earthy warmth and brilliant golden color while continuing the curing process.
• Day 5: The grand finale—toasted spices and hot oil seal in all those flavors and create the signature glossy, oil-preserved pickle.

Patrick’s recipe uses a whopping 1.1kg of lemon peel. I scaled this down

Indian Lemon Pickle

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Method Notes

Method

 

Day 1-2: Salt Lemon Peels

1. Combine your chopped lemon peel with salt in a clean, dry glass container. Mix thoroughly to ensure every piece is coated. Leave the container at room temperature, stirring a couple times daily. You’ll notice liquid beginning to pool at the bottom—this is exactly what you want.

Days 3–4: Adding Turmeric

1. Stir in the turmeric, making sure it’s evenly distributed throughout the lemon mixture. The peels will take on a gorgeous yellow-orange hue. Continue leaving at room temperature, stirring once daily.

Day 5: The Spice Oil Finale

1. Toast the fenugreek in a dry pan over medium heat until fragrant and slightly darkened. Let cool, then grind to a powder using a spice grinder or mortar and pestle.
2. Heat 3 tablespoons of your oil in a small pan. Add the black mustard seeds and cook until they begin popping energetically. Reduce heat to low, add the chili powder, and stir for 1-2 minutes to bloom the spices. Remove from heat.
3. Add the ground fenugreek and asafoetida (if using) to your lemon mixture and stir well.
4. In a separate pan, heat the remaining oil until it reaches approximately 350°F (177°C)—it should just be starting to smoke. Carefully pour this hot oil over the lemon and spice mixture. Pack into jars and top up with more oil if necessary. The oil should sit above the solids.
5. Stir everything together and allow to cool completely.

Notes

Storage Tips

Transfer your pickle to sterilized jars, ensuring the lemon pieces remain submerged beneath the oil—this is crucial for preservation. Store in the refrigerator, where it will keep for weeks, even months. The flavor actually improves after several days as the spices meld together.

Recipe adapted from The Cook’s Cook

See also: Chilli Pickle (Murch ka Achar)