How to Make It
Step 1
Cut lemons lengthwise almost into quarters (leave attached at stem end). Pack as much kosher salt as you can (up to 2 tbsp.) into the cut center of 1 lemon and fit into a sterilized, bone-dry, widemouthed 1-qt. jar, cut side up. Repeat with remaining lemons and more salt (pack them in jar tightly).
Step 2
Close jar and let sit overnight, then fill to brim with fresh lemon juice. Close jar and keep in a dark spot at room temperature 1 week, shaking once a day to redistribute salt and adding enough lemon juice to keep filled to brim. Let sit 3 more weeks before using.
Aziza, San Francisco