For making lemon pickle, select lemon with paper like skin and without any marks.
Wash lemons with clean water and pat them dry.
Divide one lemon in eight pieces. Remove seeds from all the pieces with help of a knife.
Fill the container with these lemon pieces and add salt as well. Close the container and keep it aside for 15 to 20 days under sunlight. After 2 to 3 days, stir the lemon in the container. Lemon’s skin will get soft.
After 15 days when lemon get soft, prepare jaggery syrup. For this take ½ cup water and jaggery in a pan and place it on flame for heating. Peel and ground cardamom to make powder. When jaggery syrup is ready, add lemon, ginger powder, black salt, garam masala, red chilly powder and cardamom powder. Mix all ingredients really well. Cook lemons in jaggery syrup until syrup gets thick in consistency.
When syrup gets thick in consistency, turn off the flame. Allow the pickle to cool and then take it out in a bowl. Lemon-Jaggery pickle is now ready. Allow it to cool completely and the store it in an air tight container and eat whenever you want. This lemon-jaggery pickle can be stored for more than 2 years.
Wash the container to be used for storing pickle with boiling water and dry under sunlight completely. Container can be dried in oven as well.
Use clean and dry spoon for taking out the pickle from container.