Wash lemons thoroughly.

Place whole lemons in a large pot of water and boil for about half an hour.

Drain out the water and allow it to cool completely.

Cut lemons in quarters and remove all the pips.

This is a tedious process but worth it to avoid having that bitter taste in the pickle.

Place a layer of the lemons in a flat glass casserole dish or any flat dish for that matter.

Sprinkle the methi masala over the lemon pieces.

Continue layering and sprinkling the masala.

Add salt as you are layering if your masala is not already mixed with salt.

Pour the vinegar over and allow to soak for 2-3 days.

Finally, sprinkle a cup of sugar over all of the lemons and stir through and allow to stand for another 2-3 days.

Your pickle will be ready to eat.

Bottle and refrigerate as soon as possible as I find that the sugar causes the pickle to spoil very quickly.