In order to provide value addition and also to preserve ber fruits for longer period, standardized procedure for the preparation of pickle was developed with lemon and vinegar as acidulants during 2002. When freshly prepared, vinegar based pickle scored maximum for texture (2.73) and taste (2.86) compared to lemon based pickle.  Lemon treated pickle was better accepted up to three months of storage compared to vinegar based pickle, both at the laboratory and consumer level.  With the advancement of storage the loads of bacteria increased in pickle with lemon as acidifying agent.  There were no fungal colonies in the vinegar added pickle through out the storage period.