Spice Up Your Winter: 5 Homestyle Pickles that Keep You Warm

That first winter morning, not the ordinary one! No! I am talking about the first real winter morning when we all even fear putting our feet on the cold floor as we get out of bed. When winter starts to feel a bit harsher with fog, extra blanket, delayed showers, stiff fingers and warm water become the norm. Most of us start spending more time in sunlight, craving for warmth and comfort.

Even the body slows down, mornings feel heavier, and suddenly, we avoid anything that is cold, be it air, water, or food. In fact, cold food doesn’t feel like eating anymore. Our plates start changing, too. Warm dal replaces light meals, spices feel comforting, and that forgotten jar of achar quietly makes its way back to the dining table. Not out of habit—but because it feels right.

Long before nutrition labels that you see these days on food products, Indian households knew that winter demanded different food choices. Some foods warmed the body naturally, without effort. And many of them came in the form of simple, homemade pickles.

WHY DOES WINTER CHANGE WHAT OUR BODY NEEDS?

During winter, you must have observed that we often struggle to start our bikes in the morning, since the engine has not warmed up enough to burn the fuel. The same thing goes for our body. As the digestion tends to slow down, the body looks for foods that are easy to process. Nutritionists and traditional food practices both agree that winter digestion responds better to warming spices and fermented foods.

Indian households have followed this for generations. Seasonal fruits and vegetables were preserved in pickles, using spices and oils that are suited for colder weather—long before it was called “seasonal eating.” And that’s exactly where winter pickles come into the picture.

So, Where Do Pickles Fit In?

You don’t need a new routine, supplement, or diet. Sometimes, all it takes is choosing the right kind of pickle with a spoon of pickle on the side of dal–roti, khichdi, curd rice…etc. That’s it.

But not all pickles serve the same purpose.

Here are a few winter-friendly pickles worth reaching for –

1. Garlic Pickle (Lehsun Ka Achar) –  The Classic Winter Warmer

Garlic has a warming potency, so it is often recommended in winter seasons to fuel digestion, clear mucus, and support the body’s immunity, especially for people who tend to feel cold or have a sluggish gut. Especially on days when your digestion is running slow, you can consider having garlic in your diet, and one of the simplest ways is to take it through pickle.

Now, some people might not like its pungent fermented flavour and might find its taste a bit weird. But just a spoonful of it alongside hot parathas, dal-chawal, or khichdi can avoid dizziness, heaviness, and reduce the post-meal lethargy, and keep you feeling warmer from the inside out on foggy days.

2. Chilli Pickle (Mirch Ka Achar) –  Small Spoon, Big Warmth

Green chillies are naturally rich in capsaicin, the compound that gives them a sharp bite. Capsaicin is known for generating a warm sensation, supports blood flow, and even helps the body feel more energetic and aware in cold weather. When combined with salt, acid, and oil, this heat becomes more well-rounded and pleasant rather than harsh.

From a winter-ready wellness point of view, mirch ka achar, when taken in small doses, acts as a digestive spark. The combination of chillies, mustard oil, and whole spices helps stimulate saliva and gastric juices, but moderation matters while consumption as too much chilli pickle can irritate a sensitive stomach and can intensify acidity, so the charm lies in that “small spoon, big warmth” balance.

3. Gajar Gobhi Shalgam Ka Achar – Winter Vegetables, Preserved Right

If you've been to Punjab during winters, you would find that in Punjabi homes, it’s like a seasonal ritual to make gajar–gobhi–shalgam da achar. It is made when the vegetables are at their best — sweet gajar, crisp gobhi and fresh shalgam soaked in mustard oil and strong spices with a little gud to round it off. It’s not fancy food, but it’s practical, seasonal and exactly what winters demand. So, basically, it’s a food that understands the season and is meant to be eaten with hot makki ki roti, plain dal rice or with simple rotis. 

4. Amla Pickle (Amla Ka Achar) – Balance for the Cold Season

First thing that comes to our mind about amla is vitamin C, but nutritionally speaking, amla brings more than just vitamin C. It also contains antioxidants and polyphenols that help fight oxidative stress, which tends to increase in winter due to heavier food consumption and reduced physical activity. Many traditional cooking recipes incline towards using mustard oil as their main fat of choice, which adds an extra layer of warmth, helping the absorption of fat-soluble nutrients. Spices like mustard seeds, fenugreek, turmeric, and red chilli not only build a layered flavour profile but also help in activating digestion and reducing bloating, making the pickle more than just a condiment.

5. Lemon Pickle (Nimbu Ka Achar) – Familiar and Reliable

Almost every Indian home has grown up with nimbu ka achar. During winter, lemon pickle supports digestion when meals become richer and more oil-heavy. Its tangy flavour helps cut through heaviness, making food feel more balanced. Lemon pickle uses warming spices, which prevent it from feeling too acidic or harsh in cold weather. Whether taken with parathas or dal–chawal, it quietly does its job without demanding much of our attention, and that familiarity is what makes lemon pickle such a reliable choice during winters.

Winter Eating Doesn’t Have to Be Complicated

Winter doesn’t ask us to change everything about the way we eat. More often than not, it simply asks us to make seasonal choices that our bodies already understand. A little more warmth on the plate and food that feels comforting rather than forced.

That’s where traditional winter special pickles fit in so effortlessly. They don’t demand new habits or extra effort as they’re already part of everyday meals. Choosing the right kind of pickle during colder months is a small shift, but one that aligns naturally with how Indian households have eaten for generations. Sometimes, staying warm is as simple as what’s already on your plate.

FAQs

1.  Which pickles are best for winter?
Traditional winter favourites include Garlic pickle, Chilli pickle, Gajar Gobhi Shalgam pickle, Amla pickle and Lemon pickle. Especially garlic and chilli pickles are warming in winter.

2. Can eating pickles keep you warm?
Yes, many Indian pickles use ingredients (mustard oil, chillies, garlic) that have a mild thermogenic effect. Capsaicin in chillies triggers a natural thermogenic effect, stimulating heat production in the body. So a bit of spicy achar can indeed help you feel warmer.

3.  How often should I eat pickles in winter?
You can take in a moderate quantity, like a spoonful or two daily can be beneficial. Even a small serving with each meal can boost digestion and immunity without extra effort.

4.  Are homemade pickles healthier than store-bought in winter?
Mostly yes. Homemade pickles (like Farmdidi’s) are made with wood-pressed mustard oil (for most varieties), good-quality ingredients and natural fermentation (often in the sun). Commercial pickles may have preservatives or excess salt.