Preserved Lemons

Scrub and dry the lemons. Cut them in half then cut them into wedges not cutting all the way through the bottom of the lemon. Take a spoon full of salt and pack it into the cut parts of the lemon. Transfer to a clean glass quart-sized canning jar, making sure to really pack them in. Add more salt as you go, using all of the salt. Add lemon juice to cover all the lemons. Cover the jar with the lid (not metal) and ring and seal it tightly. Let the lemons stand at room temperature seven days. Shake jar every so often to redistribute salt and juice. Store covered and chilled for up to six months.