Lemon pickle can be prepared in many ways. Keep the prepared pickle in sunlight once in 2-3 months as it increases self life of pickle.
Soak lemons in water overnight. Take out lemons from water and dry nicely.
Make 2 cut from top in such a way that it remains joint from ends. Cut all 500 grams lemon in similar way.
Coarsely ground whole garam masala .i.e. fenugreek seeds, cumin seeds, carom seeds and Javitri. Mix all spices as well as grounded spices and mix really well. Take one lemon at a time and stuff it with prepared masala. Like wise stuff all ingredients (if needed roll thread around the lemon). Place the stuffed lemons in a dry container in upright position. Sprinkle rest of the masala on top of lemons kept in container.
Pour lemon juice (250 grams lemons) in the container. Within 3-4 days lemons will get drenched in juice. Lemon pickle is prepared in minimum time if kept in sunlight. Lemon pickle is ready to be served within one month if kept inside a room.
Lemon pickle can be stored for up to 2-3 years. The older is the pickle the more it becomes digestive and pleasing in taste. It is best for problems of acidity and digestion.