Sweet Lemon Pickle

Sweet Indian lemon pickle is a delicious condiment that is salty, sweet, tart and spicy. Perfect to have with any main dish.


About the recipe

This sweet lemon pickle recipe comes from my friend Devi who makes delicious lemon pickles 😋. The best part of this recipe is that it involves no cooking. Just mix the ingredients and let them marinate for a few days, and you have a sweet and tart lemon pickle ready to use at any time 🍋. 

Sweet Lemon Pickle
recipe courtesy of Devi


  • 5 cups of lemon cut into small pieces
  • 1 tbsp of turmeric
  • 2 tbsp of salt
  • 1 tbsp of roasted cumin seeds powdered
  • 1 1/2 cups of brown sugar
  • 1 tsp of chili powder


  • Toast cumin seeds on the stove for a couple of minutes until the cumin aroma is released.  Cool and then powder in a spice mill.
  • Take a large glass bowl and put the cut lemon pieces. Add the remaining ingredients including all the spices, salt and brown sugar. Mix well.
  • Keep the lemon mixture on the counter for 3-4 of days.  Stir the lemon mixture couple times a day, this assures that all the lemon absorbs the spices and sugar mixture.
  • After 3 days sweet lemon pickle is ready to be bottled and refrigerated.

17 thoughts on “Sweet Lemon Pickle”

  1. I am inspired! I love to pickle, and I love India cuisine, but whenever I’ve tried to make pickles it’s gone wrong. This one looks perfect, though … watch this space!

      1. Perfect! Could I ask how many lemons this is, or what weight? Over here (Europe) we’re all metric, and I struggle a bit with cups! The spoons are fine, though! I’m about to post about my pickling adventures from last year. Can I put a link in to this post?

        1. Here our lemons range from small to large as large as orangesl So I cut 2 lemons to see how much they weigh – its about 225 grams. Hope this helps. Ofcourse feel free to link to this recipe. I look forward to seeing your picking recipes!

  2. My mouth is watering reading the recipe and the poem!
    Did not know it was so simple to make sweet lemon pickle.

  3. I ‘almost’ asked about lemon pickle! I would guess that the ‘Meyer’ lemons would be exquisite for that, and even better than the common ‘Eureka’ lemons. It has more flavor. I would like to try ‘Rangpur’ lime (which is really a sour Mandarin orange), but the fruit separates from the skin when cut. I have not made lemon pickle yet, but tried to do the same with ‘Bouquet de Fleur’ bitter orange. It was horrible! There is just no way to get rid of the bitterness! I did not use a real recipe, but just salted the fruit. Your recipe sounds much more interesting. When I grew citrus trees, I had access to such variety. I really miss that now.

    1. I can’t imagine picking orange, especially if its bitter. I’ve tried makign orange marmalad and it was too bitter for my linking because of the skin. Its a lot of work. The good thing about this recipe is it’s super easy to make and its really about the lemons and how they taste. I am making these for the first time with Meyer lemons, I think some of my friends prefer the thicker skined lemons for this pickle though. Everyone has their own preference. I hope you will give this recipe a try!

      1. Normally, I might agree to try it. However, I no longer have access to the volumes of fruit that I did last year while working with the fruit trees. If I were to try the recipe, I think I would prefer to do so with the Meyer lemons just because they seem to be so perfect for it. There are a lot more goodies in your recipe than just salt!

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