Prepare the lemons. Trim the ends, then stand each lemon upright.
Using a small paring knife, carefully slice away the peel and white pith, following the fruit's curve, until only the flesh remains.
Cut the lemon flesh into quarters, then slice each quarter thinly, removing seeds as you go. Finely chop the chiles.
In a non-reactive glass or ceramic bowl, combine the sliced lemon, chopped chiles, turmeric, ajwain seeds, and salt.
Mix thoroughly with a clean spoon.
Cover the bowl with a clean cloth and leave it on the counter, away from direct sunlight, for 2 days.
Stir the mixture twice daily as it begins to soften and release its juices.
Once the pickle has softened, transfer it to a sterilized jar. Press down firmly with the back of a spoon to pack it in, and store in the refrigerator.
