1. I used 7 large lemons for the recipe. In Goa, this pickle is made with yellow limbu. Substitute with around 3 lbs of limbu. Clean the lemons with a damp cloth and then with a dry cloth. Cut the lemons into small pieces as shown. The smaller the pieces the faster the pickle will be done. You can cut thicker pieces as well, it only means you will have to keep the pickle for a few more days to be done before you can eat it. Save half a lemon without cutting into pieces.

2. Keep a glass jar ready while you are cutting the lemons. Make sure the jar is washed with boiling water, then dried in the sun and has no moisture in it. Divide the salt and turmeric into 3 parts. You will need to layer the lemons, salt and turmeric. It does not have to be perfect 1/3rd, just eye ball it. Add 2 lemons cut into pieces and place in the jar. Add one part of salt and turmeric. Repeat the process for the rest of the lemons, 2 at a time.

3. Now squeeze the half lemon you saved in the beginning. Then cut the lemon skin into pieces and add it to the jar. Close the jar and give the whole mixture a good shake.

4. Now place the bottle in the sun for 10 days. Depending on the kind of lemons used and the size of the pieces cut, you might have to let the pickle sit in the sun for up to one month. You can shake the bottle every 3 days to make sure the salt and turmeric is mixing with all the lemons. At the end of 10-30 days you will see thick liquid being formed. The lemons will not be bitter any more when the pickle is ready. Enjoy with dal rice and just straight out of the bottle.