1 kg large green peppers-washed and wiped dry
8-10 lemons-cut into small pieces
4 cups lemon juice
1 ½ cups salt
¾ cup fennel seeds-powdered coarsely
¾ cup mustard seeds-powdered
½ cup turmeric
2 tbsp onion seeds
Roast and powder together
½ cup fenugreek seeds
1 tbsp asafoetida
1 cup vegetable oil
Mix together ¾ cup salt, the powdered fennel and mustard seeds, turmeric, onion seeds, fenugreek seeds and asafoetida. Mix in ¼ cup each of lemon juice and oil.
Fill the capsicums with spice mixture by pressing in firmly. Mix the lemon pieces into the rest of the salt. Fill a sterilised airtight jar with alternate layers of capsicums and lemons, pressing tightly to pack.
Pour remaining lemon juice over capsicums and lemons and leave thus for 3-4 days.
After 3-4 days, heat the rest of the oil, cool to room temperature and pour into a jar. This pickle can be served right away if you like the capsicum crunchy. If preferred soft, wait 10-15 days before serving. Keep the capsicums covered with oil, to prevent them from spoiling.
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