Nimbu ki Nimki is not just a pickle—it’s a piece of tradition, health, and a flavor bomb packed in a jar.
Made using only two ingredients—fresh lemons and salt—this medicinal lemon pickle is a must-have in every Indian kitchen. (step-by-step-recipe-video)
About Nimbu ki Nimki Recipe:
I still remember, as a kid, whenever we had an upset stomach or lost our sense of taste, my mom would serve us plain khichdi along with a little piece of this nimbu ka achar. It worked like magic!
She always said, “The older the nimki, the more powerful its medicinal properties become.”
I loved it so much that I would simply pinch a little bit and eat it in between meals. Sometimes the simplest things taste the best. I loved how it looked too — like soft and spongy rasgullas, so pretty and inviting!
And no—this is not that popular nimki snack from Bihar! It’s a pickle, and many people hearing about it for the first time must definitely try it. Trust me, you are going to love it.
Nimbu ki Nimki is Bihar’s famous traditional lemon pickle that requires no oil and no masalas. It’s purely made with lemon and salt.
Over time, the lemons soften naturally, developing a beautiful, intense, tangy flavor with medicinal benefits.
In many households, especially in Bihar, it’s fondly called nimki. It’s considered a trusted home remedy for digestion, loss of appetite, and even mild stomach infections.
It stays good for years, and as it ages, its healing properties and taste get even better.
If you’re looking for a simple, preservative-free, and authentic lemon pickle recipe, this nimki recipe is a treasure!
One important traditional tip: In this recipe, after drying, the outer skin of the lemon should be gently scraped to avoid bitterness. In old times, they used to scrape it on a rope cot or a rough stone, but nowadays, you can simply use a grater—it works beautifully!
This is the only little effort needed; otherwise, this pickle requires no other hard work.
If you have sunlight, keep the jar near a window or in a sunny balcony corner. It usually takes about a month for the lemons to fully soften.
Because of its powerful medicinal properties, this recipe is lovingly known as दादी माँ की बताई हुई अपच जैसी परेशानियों के लिए रामबाण रेसिपी in many Indian households.
You might also want to check out some of the South Indian Style Pickle I made Kannimanga Achar Recipe – Tender Mango Pickle, Kadumanga Achar – Instant Mango Pickle Recipe, Naranga Achar – Instant Lemon Pickle
And also if you are someone who loves Pickling the The Ultimate Guide to Indian Pickles might interest you.
Serving Suggestion:
Serve with plain khichdi
Enjoy with paratha and curd
Add a small piece to your regular meals for digestion
A great side with dal-chawal
Storage Suggestion:
Store in a clean, dry glass jar
Always use a dry spoon
Keep it in a cool, dry place or refrigerate
Can easily last for 2-3 years and gets better with time
Pro Tips for Best Results:
Always dry lemons completely after washing. Any moisture can spoil the pickle.
Scrape the outer lemon skin slightly after initial drying for a softer, non-bitter taste.
Shake the jar daily to coat all pieces evenly with brine.
Use a clean, dry spoon every time you take out the pickle.
Aging improves taste—be patient!
If sunlight is available, keep the bottle in the sun; otherwise, place it near a sunny window or a warm corner.
Shake the jar gently every day to ensure even softening.
Why You Should Make This Recipe:
Made with just 2 basic ingredients
Boosts digestion naturally
Preservative-free and healthy
Traditional, authentic, and easy to make
Long shelf life—the older, the better!
If you love traditional recipes that also double up as home remedies, you should definitely make a jar of preserved lemons this season.
Looking for Some More Recipes Like this:
Basic Ingredients Used to Make this Preserved Lemons:
Lemons: Fresh, juicy lemons are the soul of this recipe. They bring the essential tanginess and are packed with Vitamin C. Prefer using the lemon which is yellow in color but incase not available you can use green ones.
Salt: Acts as a natural preservative, helps draw out moisture, and aids in the fermentation process which develops the pickle’s unique flavor over time.
Nimbu ki Nimki
Equipment
Ingredients
- 9 nos Lemon
- 1/2 cup Salt
Instructions
- Lightly grate the outer skin of each lemon using a grater.
- Just one light stroke around the lemon — you’re only removing the glossy upper layer, not the entire peel. This helps the salt penetrate better and improves taste and texture.
- Wash the grated lemons thoroughly under clean water.
- Pat them dry completely using a clean cotton cloth or kitchen towel. There must be no moisture left — this step is very important to prevent spoilage.
- Take a clean, dry glass jar and make sure it has an airtight lid.
- Place the whole lemons (do not cut or prick them) into the jar one by one.
- Add rock salt or normal salt over the lemons.
- Close the jar tightly and shake it gently so that the salt gets evenly distributed over the lemons.
- You can keep the jar near a window or on a balcony where there’s natural light — but direct sunlight is not necessary. It can also be kept inside in a cool, dry place
- Let the lemons mature for 30 to 45 days.
- Every 2–3 days, give the jar a gentle shake to rotate the lemons and redistribute the salt.
- Over time, the lemons will release juice, become soft, and develop a mellow, tangy, and salty flavor — that’s when your Nimbu ki Nimki is ready to enjoy!
Nutrition
Frequently Asked Question About this Recipe:
How long does nimbu ki nimki last?
It can easily last for 2–3 years if stored properly in a dry glass jar.
Can I add spices like red chili powder or turmeric?
Traditionally, no spices are added. But if you prefer a little heat, you can add after the pickle softens.
Does it really help with digestion?
Yes! The natural fermentation, lemon’s Vitamin C, and salt make it an excellent aid for digestion and upset stomachs.
What if the lemons turn black?
Some browning is normal over time due to fermentation. As long as there’s no foul smell or mold, it’s safe to eat.
Can I make it without sun exposure?
Sunlight helps speed up the softening and fermentation. But in absence of sunlight, you can keep it in a warm place and shake daily.
My Recommended Product:
If you are planning to make this nimbu ki nimki, I highly recommend storing it in a good-quality transparent glass jar.
Glass jars are not only hygienic and easy to clean but also let you see the beautiful transformation of the pickle as it matures over time.
They help maintain the natural taste and ensure the pickle lasts longer without any chemical reaction.
You can check out the glass jars I personally use and recommend below.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.
Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.
- SQUARE CLIP TOP JAR | The Kilner Clip Top Jar is ideal for preserving healthy, homegrown foods, the contemporary square jar shape is space saving making it ideal for pantry storage, each jar embodies the traditional Kilner styling with the authentic embossed logo and contains a detailed instruction leaflet inside
- SIZE | With a capacity of 1.5 Litre / 1500 ml this jar is the ideal size for pickling large vegetables, preserving whole fruits and storing dry foods like flour, pasta and lentils, featuring a high-grade stainless steel clip system, engineered to create the ideal tension providing an airtight and secure seal
- DURABILITY | Robust and durable for everyday use, each jar is made from high-quality sodalime glass with pristine clarity and consistent wall thickness ensuring no weak points, this Jar is suitable for use in the dishwasher, please do not pour boiling water directly into the jar
- SUSTAINABILITY | This glass jar is ideal for storing / preserving and transporting food and drink, it is made from natural ingredients so no harmful chemicals or toxins can leak into the food, glass is BPA free and does not absorb odours, flavours or stains, not only is glass a healthier option, it is made to last and never for single use, Kilner continues to tackle plastic waste with our ethos of REUSE, REFILL, RECYCLE
- THE KILNER STORY | The original Kilner Jar, invented by John Kilner and Co. in England is as much loved and successful now as it was over 180 years ago
You Might Also Want to Try:
If you enjoy traditional pickles and preserves, you might also love these sweet and tangy recipes. They bring the same burst of nostalgic flavors to your meals!
Aam ki Launji – How to make Instant Gudamba Recipe
Aam ka Chunda
Amla Chunda
Aam ka Murabba
Recipe of Mango Jam
Compilations of my Mango Recipes:
Here’s a quick compilation of the various mango recipes on my blog.
- 30 Mango Recipes – (Raw and Ripe Mango Recipes)
- 16 Delicious Recipes from Raw Mango – Raw Mango Recipes
- 16 Best Ripe Mango Recipes You Must Try This Summer – Ripe Mango Recipes
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Happy Cooking!!!
