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Nimbu Ka Achar (Spicy Lemon Pickle)

A salt and spice cure transforms fresh citrus into tart, briny pickles that perk up many Indian meals. Cookbook author Smita Chandra uses them as a condiment to punch up soft naan flatbreads and steamed white rice. From: Saveur MAKES ABOUT 4 CUPS

10 small lemons, preferably Meyer, quartered, seeded, and sliced ¼" thick
¼ cup kosher salt
1 tsp. ground turmeric
½ cup canola oil
½ tsp. brown mustard seeds
½ tsp. cumin seeds
½ tsp. fenugreek seeds
12 small green Thai chiles or 6 serranos, halved
8 cloves garlic, thinly sliced
2" piece ginger, peeled and thinly sliced
½ cup white vinegar
½ cup sugar
1 tbsp. red chile powder or cayenne

Rub lemons with salt and turmeric in a bowl; pack into a sterilized 1-qt. glass jar. Cover with lid; place near a window with direct, warm sunlight. Let sit 1 week; shake jar daily to disperse brine.

After 1 week, heat oil in a 10" skillet over medium-high; cook mustard, cumin, and fenugreek seeds until they pop, 1–2 minutes. Add chiles, garlic, and ginger; cook until golden, 4–6 minutes. Stir in vinegar, sugar, and chile powder. Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse flavors.

Keeps up to 1 year.