Wash lemons thoroughly and pat them dry.

Cut each lemon into 8 pieces or smaller, as preferred.

Remove visible seeds for better texture.

Place the cut lemons in a large bowl or jar and mix with 2 tbsp salt.

Cover and let them rest for 5-7 days, stirring once daily. This softens the rind and helps in preservation.

Peel garlic cloves and halve the larger ones.

Optionally sun-dry or air-dry them for a day to reduce moisture, which helps extend shelf life.

In a dry pan, lightly roast mustard seeds and fenugreek seeds until aromatic.

Let them cool and grind coarsely using a mortar-pestle or spice grinder.

Mix the ground spices with red chili powder, turmeric, and asafoetida.

Heat 1 cup sesame oil until it reaches its smoking point to remove rawness.

Let the oil cool slightly until it's warm, not hot.

Mix the softened lemon pieces with the garlic cloves.

Add the prepared spice mix.

Pour the warm oil over the mixture and stir everything thoroughly.

Adjust salt if needed.

Transfer the pickle to a clean, dry glass jar.

Cover with a muslin cloth or loosely with a lid for the first few days.

Keep the jar in sunlight or a warm place for 7–10 days.

Stir or shake the jar daily for even marination.

After 10–15 days, depending on heat and lemon softness, your Lemon-Garlic Pickle will be ready to eat.

The flavors deepen with time, and it keeps well for 6–12 months if stored properly.