Digestive Lemon Pickle

In August, our lemon tree in the front yard was laden with spongy, shiny and beautiful yellow lemons.  I made lemonade of some but a lot more were still left so I decided to venture out to make lemon pickle.  My mother used to make this digestive lemon pickle which worked like a magic in any stomach disorder situation.  This pickle had zero oil and could be preserved for years.

This lemon pickle is very easy to make.  Moreover, unlike store bought lemon pickles, this one has no oil and is not overloaded with spices.  This pickle is tart and chewy and it is ready in 15 to 20 days.  It just requires a few spices, generally available in any Indian kitchen.  It just has black salt, black pepper, ajwain (carrom seeds) and hing (asafetida):  all these spices aid in the digestion.

Ingredients:

24 big and small size lemons, 2 tbsp black salt, 3 tbsp table salt, 4 tsp ajwain (carom seeds), ½ tsp hing (asafetida), 1 cup fresh lemon juice, ¼ cup white vinegar.

Method:

Put lemons in a colander and wash them thoroughly under the running water.  Let water drain for half an hour.  Spread the lemons over a kitchen towel and put them in the sun for drying.  Lemons should be completely dry before pickling.
Once lemons are dry, wash and wipe your hands dry.  Cut the lemons into quarters or eight wedges, depending on the size of the lemons.  Remove as many seeds as easily possible.  Transfer the cut lemons into a big glass bowl.
Add salts, ajwain, and hing and mix well.  Put these in a glass jar and pour lemon juice and vinegar over the lemon pieces.  Shake well.  Cover the jar.  Now tie a muslin cloth over the lid.
Put the jar in the direct sun for 4-5 hours every day for next 15 days.  Everyday shake the jar before putting in the direct sun.
In next 15-20 days lemon wedges will turn soft and buff in color. 
Enjoy the pickle with rice, dal or pulao.