Instructions

Prepare the jar and its lid by rinsing them with boiling water.  Dry them with paper towels or a very clean dish towel.  

Add 1 tablespoon Kosher salt to the bottom of the jar.  Wash and dry the lemons.  Slice off just the stem end of each lemon, trying not to cut into the flesh of the lemon.  Cut each lemon lengthwise into 4 even quarters, stopping just short of cutting completely through the lemon.  

You should be able to open up the lemon like a flower.  Arrange each lemon on its end that’s still attached, and spoon about 2 tablespoons Kosher salt over the lemon.  It’s okay if salt spills out; you’ll add this salt to the jar when all the lemons are cut and salted. 

Put each cut and salted lemon into the jar, pressing down quite hard on each lemon so that juice squeezes out.  (I use the handle end of a wooden spoon to press the lemons.). Repeat until all the lemons are in the jar.  They should be submerged in lemon juice at this point.  If not, add enough additional fresh lemon juice until the lemons are submerged.  Add any spilled alt that remains from processing the lemons.

Screw the lid on the jar tightly, shake it well, and leave it in the refrigerator for at least 21 days.  

To use the preserved lemons, use tongs to take out a lemon, rinse it under clear cool water, and peel off the flesh. The rind is delicious minced and used in dressings, salsas, or relishes.