11 Regional Pickles That Do More Than Just Add Flavor

2. Lime/Lemon Pickle (India): Concentrated citrus for winter cooking and brightening dishes

Lime or lemon pickles are made by packing citrus with salt and spices, sometimes adding oil after curing. The method stores acidic fruit long after fresh lemons fade, so households have a concentrated souring agent for stews, chutneys, and quick curries. That preserved citrus delivers a sharp acid note without needing fresh fruit, which is useful when recipes call for just a touch of brightness. Traditional recipes also pair citrus with warming spices like mustard seed and asafoetida, which are thought in home practice to aid digestion when eaten in small quantities. In the US, you can find commercial lime pickles at Indian supermarkets and online; small jars travel well. When using preserved citrus, remember that a little goes a long way because the flavor is concentrated and salt levels can be high. If you have dietary salt restrictions, taste sparingly or rinse a small piece before using to reduce surface salt.