Ingredients:
25 Lemons
6 tablespoons Salt

Method:
Prick the lemons with a sharp needle
Put in a jar with salt for one month in the sun till the lemons turn slightly golden brown.
This pickle can be kept for two years.

another variation is to slice lemons thickly , dip into salt from both sides and place in jar. Every day shake well so salted water touched the lemon. Pickle ready after 2 weeks

Ingredients:
340gms smooth-skinned Lemons
2tbsp salt
1/2tsp Fennel seeds (crushed)
1/2tsp Cumin seeds (crushed)
1/2tsp cracked black pepper
1cup shredded jaggery (gur)
1/3cup fresh Lemon juice

Method:

• Wash and thoroughly dry the lemons.
• Set them in sun or air dry in oven for 5 minutes.
• Slice each one lengthwise into 8 pieces.
• Combine the salt, fennel seeds, cumin seeds and black pepper in a small bowl and mix well.
• Arrange a layer of citrus, cut side up, in a jar. Sprinkle with the salt spice mixture. Alternate the two ingredients until the jar is full.
• Combine the jaggery with the citrus juice in a small saucepan. Bring to boil over high heat, stirring constantly, then reduce the heat to low and simmer for 2-3 minutes.
• Cool to Luke warm then pour over the citrus in the jar.
• Cool to room temperature and cover with a cloth.
• Set in the sun every day for 5 weeks; bring the jar inside every night.
• Shake the jar 2-3 times in a day.

After 5 weeks do not set it in the sun, but continue to shake for another 2 weeks before use.

Ingredients:
35 Lemons
5 cups water
1 tsp asafetida powder
4 tsp salt
Paste
30 Black peppercorns
2 tsp black cardamom seeds
3 tbsp salt
2 tsp Red chili powder
1 tbsp White cumin seeds
15 cloves
3 tbsp sugar
3 tbsp vinegar

Method:

• Wash  lemons.
• Now boil the water and put 25 lemons in it for 2-3 minutes.
• Take them out, dry them and cut into quarters.
• Using sterilized jars for the pickle, sprinkle the asafetida powder and half the salt over the base.
• Grind all the paste ingredients to make a smooth mixture and smear it all over the lemon quarters. Drop these spiced lemons into the jar.
• Squeeze the juice from the remaining 10 lemons over them and sprinkle rest of salt.
• Cover the jar with a clean cloth and leave out in sun.

The pickle should be ready within 2 weeks.