1 kg Lemons (Nimbu)
1/2 level teaspoon nutmeg
8 Cloves (Lavang)
4 teaspoons pepper
2 teaspoons Cumin Seeds (Jeera)
3 teaspoons Red chili pepper (Lal Mirchi)
2 teaspoons Coriander (Dhania) powder
2 teaspoons dry Ginger (Adrak) powder
1/2 teaspoon Cinnamon (Dalchini) powder
2 big cardamoms (Elaichi Moti)
1 teaspoon asafoetida (roasted)
3 teaspoons Black Salt (Kala namak)
12 teaspoons table Salt (Namak)
1 cup Lemon (Nimbu) juice

How to make stuffed lemon pickle:

Slit the lemons into four without separating them at the base.
Remove all the seeds.
Grind all the dry ingredients to a fine powder.
Stuff the lemons with the ground spices and then put them in a pan and pour in the lemon juice.
Cook on a low fire till the juice boils.
Cool and put the pickle in airtight jar.
Keep in the sun for 4 days shaking it once daily.
Serve after 2 weeks.