4 hours 20 mins
– Wash the lemons and peel off any stickers that are on the lemon skin. – In a large pot, heat water (enough to completely submerge the lemons). Let the water come to a rolling boil. Now gently drop the lemons into the boiling water and turn off the flame. Cover the pot with a tight lid and keep it aside. – Let the water cool down to room temperature before we proceed to the next step. I added the lemons in the boiling water at night and then let it sit overnight. I proceeded to make the pickle the next day morning.
– Once the water had cooled down entirely, remove the lemons from the water. The lemon would be very soft and squishy and this stage. – Chop the lemons into desired shape. Lot of juice will flow out when you cut the lemons. Save all the juice as we will add it to the pickle. I used a plate to chop the lemons and kept draining the juice and the chopped lemons into a large non-reactive bowl.
– Transfer the pickle to a sterilized jar and keep it airtight. The pickle should keep well outside, since it has quite a bit of oil in it. I am planning on storing it in the refrigerator after couple of weeks. This will give time for the lemons to keep getting softer – The pickle can be consumed the next day itself. I found the lemons to be quite soft and delicious to eat.