• 1 quart canning jar(s) with rims and lids
• Wash lemons in cool water to remove dirt and impurities
• Sterilize jar in boiling water bath for 15 minutes before using.
• Slice both the stem and bottom end off lemons. Starting at one end, cut the lemons in half lengthwise, but stop about ½ an inch before you reach the bottom. Repeat the cut perpendicularly so you have cut each lemon lengthwise in a "X" formation, but not all the way through; they should still be attached at the bottom, about ½ an inch.
• If you are using several smaller jars, lemons can be fully quartered
• Gently open each lemon with fingers
• Spoon in ½ tablespoon (2 teaspoons) sea salt for each lemon
• Place three or four lemons in the jar and press with muddler to release juices. A wooden spoon can be used for this step
• Continue this process until all lemons are salted and juiced
• Be sure the fruit is totally covered with their juices. Add more fresh squeezed or bottled lemon juice if necessary
• Fill jar to the brim leaving about ¼ inch head space and seal tightly
• Allow jar to rest at room temperature for 2 weeks before using
• Lemons will last for up to 1 year if kept in a cool place and can be stored in the refrigerated after resting at room temperature for 2 months.

To use

• Remove one or two lemons from the jar depending on what your recipe calls for.
• If the juice in the jar gets low, add enough bottled or fresh squeezed lemon juice to cover the fruit. Replace lid and return jar to resting place
• Rinse lemon in cool water and remove flesh. Some people use the flesh however, I don't care for the texture
• Once the peel is rinsed and flesh has been removed, slice or chop the the peel and use in salads, soups and stews. The peel can also be used in cocktails