Lemon Pickle

Grind the sugar, black salt, black cardamoms, black pepper, dry red chillies, cumin seeds, black cumin seeds, carom seeds, asafoetida, and ginger powder together to a fine powder.
Mix 1/2 cup lemon juice with the powder and stuff the slit lemons with this powder mixture.
Arrange the stuffed lemons in a glass jar, with a layer of the powder mixture between them.
Repeat till all the lemons and powder mixture are used up. Pour the remaining lemon juice.
Cover with a thick cloth for the first 2 days and then put the jar out in the sun for 2 weeks, shaking occasionally.
This pickle aids digestion and can stay for up to 25 years.