The aonla (Emblica officinalis Gaertn.) is grown on around 25,000 hectares of land in practically every district in central Uttar Pradesh, producing over 250000 MT of fruits annually (Prasad and Yadav, 2005). Because of aonla fruits’ many nutritional and medicinal benefits, its fruit is referred to as a "Wonder Fruit for the Health". However, due of its tannins, which impart an unpleasant and astringent flavor, fruits should not be consumed raw. The purpose of this study is to identify key aonla cultivars that are suitable for pickling and may become more popular as processed fruit products when compared to other processed goods. As a result, the following aonla cultivars were examined: Banarasi, Chakaiya, Kanchan, Krishna, NA-6, NA-7, NA-8, and NA-9. Cultivars were screened using the recipe that was discovered to be optimal for pickle making. Every month, observations on total soluble solids (TSS), browning, acidity, and vitamin "C" were made. Throughout storage, the prepared pickle was also subjected to periodic organoleptic evaluations. Pickle organoleptic ratings showed a progressive deterioration over storage. It was discovered that aonla pickles were suitable for up to nine months. The study determined that the best fruits for preparing high-quality pickles were those of the aonla cultivar NA-7.