Lemon pickle not only enhances the taste of meals but is also known to help with nausea and digestion. Traditionally, lemon pickle takes 20–25 days to mature in strong sunlight because lemon peel is thick and softens slowly. But during winters or in homes with limited sunlight, this process becomes difficult.

The good news is that you can prepare instant lemon pickle without sunlight that tastes just as good and stays fresh for a long time. This recipe is inspired by renowned home-chef Nisha Madhulika and is simple, reliable, and perfect for beginners.

Ingredients required

For 250 grams of lemons:

• Mustard oil – ¼ cup

• Turmeric powder – ½ teaspoon

• Black pepper (coarsely ground) – ½ teaspoon

• Mustard seeds – ½ teaspoon

• Nigella seeds (kalonji) – ½ teaspoon

• Asafoetida (hing) – 2–3 pinches

• Salt – 1½ teaspoons (adjust to taste)

If using 500 grams of lemons, double all ingredients. Increase proportionally for larger quantities.

How to make instant lemon pickle (without sunlight)

1. Choose fresh lemons with clean, unblemished skin.

2. Boil 3–4 cups of water in a pan.

3. Wash the lemons thoroughly and add them to boiling water.

4. Reduce the flame and boil the lemons for 10 minutes.

5. Remove the lemons, let them cool completely, and wipe off all moisture.

6. Cut each lemon into four pieces and remove the seeds.

7. Add turmeric powder, salt, black pepper (and red chilli powder if preferred) to the lemon pieces and mix well.

8. Heat mustard oil in a pan until it starts smoking lightly, then reduce the heat.

9. Add mustard seeds and let them crackle. Add nigella seeds and asafoetida, then turn off the heat.

10. Pour the hot oil over the lemons and mix thoroughly with a dry spoon.

Your instant lemon pickle is now ready.

Storage and usage

• Transfer the pickle to a clean, dry glass jar

• Keep it at room temperature for 2–3 days

• Stir the pickle once or twice daily so the spices coat evenly

• After that, it is ready to eat

Important tips to prevent spoilage

• Wash the jar with hot water, dry it completely before use

• Always use a dry spoon to take out pickle

• Do not allow moisture or water to enter the jar

If stored properly, this lemon pickle can easily last up to one year without spoiling.