In vessel add water boil for 20 mins. Now add sea salt and boil for 15 mins. Off the flame & let it cool to room temperature.
Wash green peppercorns and pat dry.
As the salted water cools down. In mixing bowl add lemon juice and quarter lemon pieces.
In airtight glass jar pour this above green peppercorns- lemon mixture. Add & mix turmeric powder to cooled salt water. Pour this water in glass jar containing peppercorns- lemon. Cover with lid. Everyday stir the pickle with dry spoon.
Keep this prepared pickle outside for two days (in room). Then keep refrigerated. Relish / serve this tangy Green Peppercorns-Lemon pickle after 8-10 days with khichdi or rice.
