Firstly rinse 6 to 7 medium-sized lemons (250 grams) very well in water. Then spread them in a clean plate or kitchen towel and let them dry naturally at room temperature. You can even wipe dry them very well with a clean kitchen cotton towel or napkin.

Before beginning with the recipe, do make sure that your hands, chopping board, knife, kitchen towels, bowls and jar Are clean and moisture free. after the lemons are dried well, take each lemon and cut four sides but keeping the lemon intact and whole. Do not cut through completely. Cut all lemons this way.

In a bowl, squeeze a bit of juice from each lemon piece. Do not squeeze the lemons too much. Keep this lemon juice aside.

In another plate or bowl, take 1 tablespoon carom seeds (ajwain), ½ tablespoon red chili powder and 1 tablespoon salt.
Mix very well.

Now with your fingers or small spoon stuff this masala in each lemon. Keep aside.

Place the lemons in a clean glass jar. You can sun dry the jar for 1 to 2 hours if you want.

Now remove the seeds and pour the lemon juice which was in the bowl in the jar.

Add leftover masala if any on the stuffed lemons in the jar.

Sprinkle some salt (about ½ to 1 teaspoon) all over the lemons. This is done so that the top does not get spoiled while the pickle is maturing.

Cover with a lid and keep the jar in sunlight for 4 days. Every day shake the jar. I kept on the kitchen window sill and this place gets very good sunlight and also because it did rain a couple of times on and off here.

The lemon pickle will be ready after 4 to 5 days and then you can serve it with your meals. After 4 to 5 days, refrigerate lime pickle so that it has a longer shelf life. Stays good for about a month in the fridge.