8-10lemons, I recommend using seedless lemons but any lemon will work
¾cupkosher sea salt
Instructions
Use a sharp knife to cut the ends off both sides of the lemon, about ¼th inch. Then cut each lemon lengthwise into quarters, being sure not to cut all the way through so that the lemons quarters are still connected at the base. Fill each lemon with a spoonful of salt. Then add a large spoonful of salt to the bottom of a large mason jar or other glass storage container. Place the salted lemons into the glass jar in layers, sprinkling a little more salt before you add each additional layer of lemons. When all the lemons are in the jar sprinkle a little more salt over the top. Then use a clean fist to press down on the lemons, compacting them and allowing them to release more juices.
Cover the jar and store at room temperature for about 3-5 days, shaking a few times to distribute the salt and juice. *By the second day the lemons should be pretty much submerged in juice.*After 3-5 days transfer the jar to the fridge for at least another week and up to 6 months. The lemons will continue to develop flavor as they ferment and you can use the entire lemon peel and pith in recipes. Enjoy!
Notes
Feel free to add additional seasonings to the preserved lemons according to your preference. Bay leaves, peppercorn and cumin all add unique flavor.