I have been making preserved lemons and kimchi for a while, so I am not totally inexperienced, but these are new for me. I followed a recipe in a little Indian cookbook I have been using for years, and I assume it is authentic. The recipe calls for 4 lemons (used large Meyers), 2 cups (!) sugar, plus salt, cayenne, turmeric, and asafoetida. It is currently sitting in the sun, and it released a lot of juice the first day so the lemons are now mostly submerged but floating. I am stirring daily because the sugar is still settling to the bottom. I am just looking for validation from others who have made these. My concern is that I used frozen whole turmeric and that this may have introduced moisture. I have found many recipes for pickling turmeric roots, so hoping for the best. Any experiences to reassure me?