Wash and scrub the lemons. Cut off the stem tip. Then cut down through the lemon has if you are cutting it in half lengthwise, but don’t go all the way through. Turn your knife a quarter turn and do the same thing. You basically want it cut into 4 wedges that are still connected at the bottom. (If this doesn’t make sense Google it, there are people who can explain it much better than I!
Place 2 tablespoons of salt at the bottom of the jar. Holding the lemons over a plate pack salt into the lemon and shove it down into the jar. Continue until the jar is filled to about an inch from the top. Pour any juice on the plate into the jar.
Pour the rest of the salt over the lemons and push down on them to release as much juice as possible, and cover tightly.
Leave sitting out on the counter for 2-3 days. Every so often, push down on the lemons releasing more juice and shake it around a bit. After this, the lemons should have released enough juice to submerge all the lemons, if not you can add some lemon juice to the top.
At this point, I put mine in the fridge, even though some sites say you don’t have to. They should be ready to eat in a couple of weeks, and should keep for about a year in the fridge.
To use, remove from the jar and rinse with water, removing the salt and pulp. (You will be using the rinds only). The rinds get sort of translucent.