- 5 to 7 fresh lemons
- Kosher salt
- Boiled sterilized water
- Juice from 3 lemons
- Cut the ends off each lemon with knife.
- Slice into quarters, stopping ½ inch from the bottom.
- Add salt to the lemon.
- Add salt to the bottom of a sterile 1-pint jar.
- Tightly pack the lemons into the jar.
- Submerge the lemons in water, lemon juice, and more salt.
- Store at room temperature for 3 to 4 weeks.