1. Wash and dry the lemons thoroughly.
2. Remove any green points attached to the ends of the lemons.
3. Cut them in quarters lengthwise.
4. Place 2 to 3 pieces in a clean wide-mouth quart-sized glass jar, top with a thick layer of salt.

Repeat

1. Lemon, salt, lemon, salt, and so on, all the way to the top, pressing down hard as you go to draw out the juice.
2. Don’t worry if the juices don’t appear immediately; they soon, will, with all that salt.
3. The lemons should be totally submerged by their own juice, and reach all the way to the top of the jar.
4. Top with an extra layer of salt to enur that no lemon skin is exposed (or it will mold).
5. You will need 2 jars.
6. Place the jars in a dark cool place (I keep mine under the sink).
7. They will be ready in two weeks, at which point they should be refrigerated.
8. To use, take out a quarter of lemon at a time.
9. Discard the pulp, rinse the skin thoroughly, and mince.
10. Add to fish and chicken dishes, bean soups, salads, and salsas.
11. Makes about 2 quarts.
12. After the two weeks of pickling at room temperature, store refrigerated.