Wash chillies, lemons and Ginger in water. Cut two or four pieces of each lemon from 250 gram lemon, Peel off 300 gram ginger and cut into equal sized long thin pieces, give a cut in each chilli of 200 gram chillies. Mix all the three with 250 gram salt. Put in a clean container having wide opening. Squeeze the remaining 250 gram lemons to get juice, mix this juice with the already prepared mixture. Juice should cover all the mixture in the container. Air tight the container and keep in sun for a week. When colour of lemon and chilli is light brown and ginger is pinkish in colour, pickle is ready to use.
