South African Lemon Pickle - cooking recipe

Ingredients

10 lemons, rough-skinned (the thick-skinned, old-fashioned kind of lemon)
1 cup dark brown sugar, like muscovado
2 cups apple cider vinegar
1/2 cup water
2 teaspoons ground turmeric
1 tablespoon curry powder, mild, flavourful (use Cape Malay, or use a good masala)
1 tablespoon mustard seeds (pref. yellow)
2 teaspoons sea salt

Preparation

You need clean bottling jars for this. You need about 5 - 6 1-cup jars or 3 larger ones. Put into a cold oven, then heat oven 325 deg C/160 deg F and leave until needed.
Halve the lemons, then slice into thin slices. Remove pips.
Put the rest of the ingredients in a fairly big pot with a thick bottom, stir well, and bring to boiling.
Boil for about 12 minutes, then add the lemon slices. Stir well once and pull from heat.
Carefully take your sterilised bottles from the oven (best is to put them straight on to a metal oven tin).
With a slotted spoon, ladle the lemon pieces into the jars, the fill up with the liquid, to cover the lemon slices.
Very carefully, using oven gloves, wipe spills off the bottle necks with a damp cloth.
Seal bottles with their tops.
Cool, wipe completely clean, label, and leave for 2 weeks before using.