South Indian style
Use organic or unwaxed lemons as whole lemons go into the recipe.
No need to refrigerate. When stored well, this pickle keeps for a long time.
Always use a large enough jar with a wide mouth for pickling, so that there is some room for stirring.
I have used squeezed meyer lemon leftovers for pickling. You can start afresh with whole meyer lemons with their juices intact. Omit the juice of 2 lemons in that case.
Don't add more salt to begin with, as it can always be adjusted later. Salty cannot be fixed though.
All of the fenugreek seeds mentioned, are not needed for the recipe. However, any less would be difficult to grind well in a spice grinder.
Do not discard the leftover ground fenugreek. Store in a small airtight container in the refrigerator for later use. A generous pinch added to the seasoning in your everyday curries gives them a flavor boost.
Preferably, use red chilli powder from byadagi variety chilli or any red chilli that is high on color and medium on heat.
Parchment paper acts as an additional barrier between the corrosive salt and the metal lid, thus ensuring food safety. If not, a piece of clean cotton or muslin cloth can be used in its place.
I find that sea salt is not as salty as regular salt. Please reduce quantity if using table salt.
Rock salt is the salt of choice for pickling at home. Adjust quantity is using.