Spicy Lemon Pickle - cooking recipe

Ingredients

2 medium lemons, each cut into 16 wedges
1 cup water
1 tablespoon salt
2 tablespoons ground red pepper (cayenne, or to taste)
1 teaspoon black mustard seeds or 1 teaspoon yellow mustard seeds
1/2 teaspoon asafoetida powder (aka hing or heeng, or you can use garlic powder)
1/2 teaspoon roasted fenugreek seeds, ground (see note at recipe's end)

Preparation

Heat lemon wedges, water and salt to boiling in 2-quart saucepan; reduce heat. Simmer uncovered 12-15 minutes or until lemons are tender and water has almost evaporated; remove from heat. Stir in ground red pepper.
Heat oil and mustard seeds in 6-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add hot oil mixture and remaining ingredients to lemons; mix well.
Cool pickle 20-30 minutes. Tightly cover and store in refrigerator for up to 2 weeks.
DRY-ROASTING FENUGREEK SEEDS: Heat heavy 6-inch skillet over medium heat about 2 minutes. (Hold hand, palm down, about 4 inches above bottom of skillet. It should feel warm.) Add seeds to skillet and cook 30-60 seconds, stirring constantly, until seeds turn reddish brown and have an almost nutty, slightly bitter aroma. If grinding seeds, which you are in this recipe, let cool 1 to 2 minutes, then grind in a spice grinder or with a mortar and pestle.