- 8 lemons
- 1 1/2 cups kosher salt
- 1 fresh rosemary sprig (optional)
- Thoroughly rinse lemons; quarter lengthwise into wedges and put in a large bowl. Stir in kosher salt. With a potato masher or wooden spoon, press fruit to extract some juice. Transfer mixture to a wide-mouthed 1- to 1 1/2-quart jar. Push rosemary sprig into jar, if desired. Press fruit to immerse in juice. Seal jar and store in refrigerator at least 2 weeks or up to 6 months. In the first few days, press fruit down occasionally to submerge in liquid.
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