Here, I have used Lemon with bamboo shoots.
Bamboo shoot – 1 bowl (chunks from the 4 to5 nodes)
Lemon -12
Water -1 lit
Salt- 250 grams
Byadagi Red chilli -100 grams (around 56)
25 grams of mustard
1.5 tsp – methi
1.5 tsp – turmeric powder
1/4 tsp – hing
Method:
-At First, Cook Bamboo shoots chunks in adequate water for one whistle in a cooker. Discard that water; air dry those bamboo shoot chunks.
-Add cooled, drained bamboo shoot pieces to lemon and salt water. Allow to soak and marinate overnight.
-Next day, prepare masala. Dry roast methi until dark brown and allow it to cool.
-Dry roast mustard, remove it and allow it to cool.
-Add a little oil and roast red chillies in the same kadai. When red chilli is puffed and roasted, switch it off, add turmeric powder, and mix well.
-When everything becomes cool, make a powder in a mixer jar, add a pickle masala powder.
-Drain the salt water,from the marinated lemon and bamboo shoot, and mix the pickle masala and required amount of drained salt water and mix everything well.
-Close the lid and allow them to absorb all the flavours for at least a day. Then, mix this pickle again, bottle it in a clean, dry bottle, and store it under refrigeration. It stays good for 6 to 8 months under refrigeration.