From Fine Cooking no. 53
| ¼-⅓ C | kosher or coarse sea salt |
| 6-8 | lemons (with some more reserved for juice) |
1 qt. mason jar or equiv
For each lemon, wash to remove any accumulated residues, cut in quarters lengthwise (down from opposite the stem end) to within 1/2" of the base. Press a generous amount of salt into the exposed flesh. Close up the lemon and roll it in more salt. Pack it into the jar, pushing down tightly to release some juice and and fill the space. Juice reserved lemons as necessary to cover the fruit in the jar before closing it. Keep on the counter or a cool place for 4 weeks before using.
When done you can either keep them in the jar or remove and freeze. I usually freeze by separating the lemon quarters, placing them on a cookie sheet in the freezer until semi or totally frozen, then putting them in a ziplock bag and back into the freezer. Will keep quite a while.
When leaving in the jar, remove lemons with a clean spoon or fork to avoid contamination. You can use both the rind and the pulp although the rind has the better texture. De-seed the pulp if using. Cut into strips or small pieces as desired.