Lebur Achar

Boiling the lemons: Bring water to a boil in a pot and add the whole lemons. Boil them over medium heat for 5-7 minutes until the peel becomes soft.

Preparing the lemons: Remove the lemons from the water and let them cool completely. Then, cut each lemon into four parts without slicing all the way through, so the segments remain attached.

Adding salt: Make small deep cuts in each lemon segment. For large lemons, add ½ teaspoon of salt into each cut; for smaller lemons, use ¼ teaspoon. Place the lemons in a glass jar and let them sit for 2-3 days to release their juices.

Adding sugar and sun-drying: After 2-3 days, add a little sugar inside each lemon (if desired). Place the lemons under the sun for about 2 hours daily for 3-4 days until the juice thickens and absorbs.

Adding spices: Once the lemons are slightly dried, coat them with red chili powder and garlic paste. Leave them in the sun for a short time (about an hour).

Final step: Mix in mustard oil and whole mustard seeds. Stir well, transfer the lemons into sterilized glass jars, and let them marinate at room temperature for at least one week before consuming.