A salt and spice cure transforms fresh citrus into tart, briny Indian pickles.
Rub lemons with salt and turmeric in a bowl; pack into a sterilized 1-qt. glass jar. Cover with lid; place near a window with direct, warm sunlight. Let sit 1 week; shake jar daily to disperse brine.
After 1 week, heat oil in a 10″ skillet over medium-high; cook mustard, cumin, and fenugreek seeds until they pop, 1–2 minutes. Add chiles, garlic, and ginger; cook until golden, 4–6 minutes. Stir in vinegar, sugar, and chile powder. Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse flavors. Keeps up to 1 year.
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