For making lemon pickle buy lemon with thin skin and without any kind of stains. Wash lemons thoroughly and soak them in drinking water for 6 hours.
Take out lemons from water, clean with a cloth and cut into 4-8 pieces or as per your preference. With help of a knife remove all seeds.
Store lemon pieces in any cleaned glass, clay or plastic containers. Also add salt and turmeric powder. Close the container with lid and keep it in sunlight for 25 minutes. Stir the container after every 2-3 days. Lemon will become soggy as well as pickle will also be ready. This pickle has longer shelf life and always use a clean spoon for taking out pickle.
Masaledar Lemon Pickle
Lemon - 1 kg (30-32)
Salt - 200 grams
Black salt - 50 grams
Cumin seeds - 2 tsp
Carom seeds - 1 tsp
Fenugreek seeds - 1 tsp
Black pepper - 2 tsp
Cloves - 1 tsp
Brown cardamom - 1 tsp (peeled)
The way you make plain pickle, plain lemon pickle is also prepared in same way. Roast cumin seeds, carom seeds, fenugreek seeds until they turn little brown in color. Also add black pepper, cloves, brown cardamom and 2 tsp black salt. Finely grind all these spices now and add in the lemon. Add 6-7 lemons juice in the pickle so that it doesn't remains dry.
Within two days all spices get absorbed in the lemon. Masaledar lemon pickle is ready now. Always use a clean and dry spoon for taking out pickle form container. This pickle can be stored for up to 1-2 years.