Lemon pickle

Take 10 big lemons. Keep ready a jar and spread a handful of table salt in it. Cut a lemon into pieces. Put the pieces into the jar as and when you cut pieces. Keep spreading 2 spoons of salt and again put lemon pieces and again spread salt. This is to avoid the pieces turning bitter. Close the jar and keep it tightly lid. Please use a ceramic jar or Plastic jar. If you use a stainless steel jar, the citric acid and salt together will rust the steel and makes a hole on the surface leading to a leak. After 2 days roll over the jar on its side, shake and keep it. Do it for a week. The salt is absorbed into the pieces. Take a karandi full of salted lemons in a cup that you would need for a week. Take a small kadai and pour 4 spoons of oil, heat it. Now add a pinch of asafoetida powder and a spoon of chilly powder. When it smokes, slightly mix it and now pour it into the salted lemon cup. Mix it well. Lemon pickle is ready. Use only a dry spoon for serving. Tip: Never add oil, salt, chilly all into the cut lemons at one time. This will spoil the product and leads to fungus growth. So, always take out some quantity of salted lemons and add fresh oil/spice every week. It takes hardly 5 minutes to heat on the pan. The shelf life of pickle is more.