Nimbu Ka Achar

• 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

1. How To Make Lemon Pickle:
2. Wash and clean lemons.
3. Now boil the water and put 25 lemons in it for 2-3 minutes.
4. Take them out, dry them and cut into quarters.
5. Using sterilized jars for the pickle, sprinkle the asafetida powder and half the salt over the base.
6. Grind all the paste ingredients to make a smooth mixture and smear it all over the lemon quarters.
7. Drop these spiced lemons into the jar.
8. Squeeze the juice from the remaining 10 lemons over them and sprinkle rest of salt.
9. Cover the jar with a clean cloth and leave out in sun.
10. The pickle should be ready within 2 weeks.

lemons, water, asafetida powder, salt, black cardamom seeds, salt, red chili powder, white cumin, cloves, sugar, vinegar

Taken from www.epicurious.com/recipes/member/views/nimbu-ka-achar-52229401 (may not work)