LEMON PICKLE

Prepare a jar large enough to hold the lemons. Wash it thoroughly and then dry it until there is no moisture left. With your hands and the knife perfectly dry, quarter the lemons, without cutting all the way through. Put a few teaspoonsful of massala, sugar, and salt mixture in the bottom of the jar, and also put the spice mixture inside the cut of the lemons. Place 2 layers of lemons in the jar, and then a layer of salt and spice mixture, alternating in this way until all the lemons are in the jar. Place a square of clean cloth on top of the jar, and then put a tight-fitting cover on. It will be ready in 3 months. After one week check and see if mold has formed on any of the lemons; if it has, remove the lemon with the mold and place the remaining lemons in the sun. Cover the lemons in the jar with salt and sugar completely. After a day in the sun, covered by salt and sugar, they will be all right. Re-cover the jar with a new cloth and seal tightly. When ready, small pieces may be offered with rice, vegetables and dahl preparations.