Wash
and wipe the lemons and quarter them. Sprinkle with salt and
put the pieces in a large pickling jar. Cover tightly and
keep aside for 3 days.
On the
fourth day. Spread the pieces in a large flat vessel and dry
them in the sun for 5 days. Put lemon pieces through a
mincing machine to shred. Stone dates and shred too.
Grind
together the cumin, garlic and jaggery.
Put in
a large earthenware vessel, mix in the vinegar, shredded
lemon and dates to form thick syrup with a consistency like
custard.
Use
more or less vinegar, as necessary.
Pour
into airtight pickle jars and stone for a fortnight before
use.
