Spicy, Yet Simple, Lemon Pickle

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For the first time I made something that took two weeks to complete. Two weeks! Not shocking, then, that the thing is a pickle, though not "pickled" in the way of a cucumber. In case the lemons above didn't give it away, I made a simple lemon pickle. After boiling, slicing and coating with salt you're left with a hefty bit of rind (though the recipe does encourage you to use thin-skinned lemons, but how are you supposed to check for that?) and I admit I was cautious on taking my first bite, but was fairly surprised. Yes, you still taste lemon, yes, it's a powerful taste, but nothing bitter or overwhelming. I served it with spicy chicken tikka masala and the lemon power cut right through the chili and helped make the chicken a tad more calm.