Crush the mustard seeds with a mortar and pestle until most have split in half.
Transfer them to a non-reactive bowl (glass or ceramic works best).
Halve the green chiles and cut them into 2-inch pieces.
Add them to the bowl with the crushed mustard seeds.
Add the salt, turmeric, canola oil, and lemon juice to the bowl.
Mix thoroughly to ensure everything is well-coated.
Cover the bowl with a clean tea towel and leave it on the counter at room temperature for two days to ferment.
Stir the mixture once or twice a day during the fermentation process.
After two days, transfer the pickle to a sterilized jar, seal it, and store it in the refrigerator.
