Chili-Lemon Pickle

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Washington Post


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4 medium (about 1 pound) lemons

3 teaspoons kosher salt

1/2 cup white distilled vinegar

1 cup vegetable oil

1 teaspoon black mustard seeds

4 to 5 dried chili peppers, preferably an Indian variety such as sanaam (see headnote)

1/2 teaspoon asafetida (see headnote)

6 to 7 curry leaves (see headnote)

1/4 teaspoon fenugreek seeds

1 tablespoon red chili powder

1 teaspoon garlic powder

1/2 teaspoon ground turmeric

1/2 teaspoon ground ginger

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