Vegan, gluten-free & nut free.
Wash and dry the lemons thoroughly.
Quarter and put into a big glass bowl.
Sprinkle with salt and sugar. Rub into the lemon pieces and cover.
Let the lemon pieces marinate for 8 to 12 hours.
Heat oil in a pressure pan and add the mustard seeds. Cook until they pop.
Stir in the rest of the spices and cook on low heat until aromatic.
Mix in the marinated lemon pieces along with the juice in the glass bowl.
Cover the pressure pan and cook on high for 8 to 10 minutes. Take off the heat immediately and allow to cool naturally.
Spoon the warm pickle into a clean, sterilised glass jar and cap immediately. A vacuum seal should form as the pickle cools down.
I used 2 small jars to store the pickle in as this ensures longevity of the pickle and keeps the freshness intact.