Procedure: 

STEP-1 

LEMON PRESERVE  : Need to have good sun exposure and  hot temperatures min. 75 degrees foreignheit. 

1.Yellow tender, soft juicy Lemons very good for making pickle.

2.Wash and dry Lemons.

3.In a jar take 3/4 cup of salt and turmeric, now cut 8 Lemons into desired size and shape.

4.Add those Lemon pieces in the Jar, squeese the 4 Lemons juice in to the jar.

5.Now mix everything with rubber/wooden/plastic stick well, close the lid keep for 3days(2 over nights).

6.On third  day morning mix well again the lemon jar, take lemon pieces into the hand and squeeze the lemon juice out of it,place the lemon on a plastic sheet.

7.separate lemon pieces and pour lemon juice into a wide plastic/glass bowl.

8.In a very hot sunny place spread the lemon pieces evenly on a plastic sheet, let them dry nicely along with lemon juice.

9.At sunset time keep the lemon/juice in the closed area not outside.

10.At sunrise time bring it out side and let it dry again.

11.It is always a good idea to estimate the heat temp. ahead then prepare for lemon preserve.

12.Extreme temp. like above 90'f  lemon will dry in 1 day if not 2 days.

13.Third day add lemon and juice into the jar,and also 1/4 cup remaining salt to the preserve.

14.Lemon preserve lasts morethan a year, you can add seasonings whenever needed. 

STEP -2 : SEASONING LEMON PICKLE
 

1.Take 2 spoons of Methi seeds dry roast them on a low flame, like a light Honey colour with nice aroma.

2.Grind the Methi seeds like a very soft powder.

3.Add oil in the pan slowly add Red chillies, methi seeds, mustard seeds, hing roast nicely.

4.Now take the lemon preserve in a wide vessel, add methi powder, chillie powder and the seasoned oil.

5.Mix very slowly until it comes nice consistance, taste a drop of pickle can add salt/oil/chillier powder to ur taste.

Thats it Hot lemon pickle is ready to eat, always tastes very good after marinated in a day or two.