Wash lemons and dry it in sunlight or with kitchen towel
But make sure that no moisture is left
Cut each lemon in 4 pieces or 8 pieces as you required
Keep in a big bowl
Add Vinegar, roughly chopped ginger, 3 tsp salt and 2 tsp sugar
Mix well and keep aside for at least 2 hours
Heat oil.....now keep low flame
Add cumin, fennel, asafoetida and turmeric and saute it for few seconds
Add water stir
Add sugar and bring to a boil
Add lemon pieces and wait till a boil
Add black salt, black pepper (optionally)
Now cook lemon in sugar water on medium heat till it convert in sugar syrup or
"Ek taar ki chashni"
Let it cool
Store in a sterlized jar
Instant lemon pickle is ready to eat.
Make sure that jar should be clean and dry
Never remove the pickle with wet spoon and hands.