How to Store Homemade Pickles for Long Shelf Life
There’s nothing like a spoonful of homemade achar to bring life to a simple dal-chawal meal or a humble paratha. In every Indian household, pickles are more than just condiments — they’re memories bottled in jars, passed down through generations with nuskhas (home remedies) and love. But to truly enjoy their taste over months, knowing how to store pickles the right way is essential.
Whether it’s our spicy Athana Mirch Pickle or the tangy punch of Kair ka Achar, let’s explore how to make sure your pickles stay fresh, flavorful, and full of taste for a long time.
Why Proper Storage is Important for Achar
Achar is preserved using age-old techniques — salt, oil, spices, and sunshine. But one small mistake in storing can ruin that perfect balance. Here's why good storage is crucial:
- Prevents fungus and spoilage
- Keeps the taste and aroma intact
- Preserves that signature chatpata swad
- Keeps ingredients crisp and vibrant
So whether you’ve made it at home or ordered Shemaa Store’s Mango Pickle, proper care will let you relish it for months!
The Right Container Matters (Achar Ka Jar)
Ditch Plastic, Pick Glass
Just like dadi-nani used to store acr in glass or ceramic jars (barni), it's best to go old-school. Glass doesn’t react with vinegar, lemon, or spices and helps preserve the pickle’s true flavor. Plastic can absorb smells and may not be food-safe over long periods.
Sterilize Before Use
Before putting achar in jars:
- Boil them in hot water for 10 minutes
- Let them dry completely in the sun or open air
Even one drop of water can spoil your lovingly made pickle
Use the Right Oil and Salt
Sarson ka Tel – Pickle’s Best Friend
If you’ve tasted our Athana Mirch ka Achar, you know how mustard oil enhances flavor and extends shelf life. It’s antibacterial and forms a protective layer over the ingredients.
Rock Salt is Better Than Table Salt
Always use sendha namak or rock salt — not iodized table salt. It slows down fermentation and helps keep the achar crisp and tasty. This is one of the key secrets to our Kair ka Achar lasting so long without preservatives.
Moisture is the Enemy
Water and pickles are a bad combo. Moisture can cause fungal growth and ruin the entire batch.
- Always use dry steel or wooden spoons
- Never touch the pickle with wet hands
- Ensure veggies/fruits (like raw mango, lemon) are sun-dried properly
We dry our mangoes before crafting our Homemade Mango Pickle to lock in that intense flavor.
Cool & Dark Storage
Pickles don’t like heat or light. Store them in a cool, dark place — like a pantry shelf or kitchen cabinet away from the stove. Some traditional households even store jars in an earthen pot, which naturally keeps the temperature down.
Oil Topping is Must
Pickles should always be fully submerged in oil to prevent contact with air.
Especially in varieties like:
Top up with warm mustard oil if you see the oil level drop over time.
Avoid Frequent Opening of the Jar
Opening the main jar repeatedly lets in air and moisture. Try this:
- Store pickle in small glass jars for daily use
- Keep the big batch sealed tightly in storage
This also keeps flavors fresher, especially for pickles like Sweet & Tangy Lemon Pickle, where air can change the taste.
Add Natural Preservatives
Hing, Haldi, Methi – The Holy Trinity
Many Indian spices naturally fight bacteria and mold. When combined, they give that chatpata kick and long shelf life.
You’ll find this magic blend in our Mango and Lemon Pickles too — the secret behind their homemade taste and durability.
Sun-Dry When Needed
Every few months, you can sun-dry the jar (open it and place in the sun for a couple of hours). This:
- Helps remove any moisture
- Enhances flavor
- Kills off unwanted bacteria
This step is especially useful in monsoon season.
Know When to Refrigerate
Most pickles don’t need refrigeration. But if you're living in humid cities or the oil is drying up, you can refrigerate:
- Sweet or lemon pickles
- Almost-empty jars
- Pickles with lower oil content
Our Lemon Pickle stays tangy and fresh even in the fridge.
Achar Ka Asli Swad – Only at Shemaa Store
Achar isn’t just food — it’s emotion, tradition, and heritage. From Athana-style Mirchi to traditional Lasoda, every jar at Shemaa Store brings you closer to your roots.
By following these easy desi tips, you can ensure that your achar stays fresh, flavorful, and full of love .
