8Meyer (or other) lemons(make sure they do not have a wax coating)
4 Tbsp.Kosher salt
Instructions
Wash the lemons thoroughly. Cut off the stem end just enough so the lemon will stand upright.
Take one lemon and cut it into quarters, but only about 3/4 of the way to the stem end. The quartered lemon pieces should remain attached at the base. Repeat with three of the remaining lemons.
Rub one (1) tablespoon of salt on the cut sides. Hold together and insert into a clean, sterilized pint-size jar.
Repeat with three of the remaining lemons. The lemons should fit snugly in the jar. Don't be afraid to squeeze them if necessary.
Cut the remaining lemons in half and squeeze the juice into the jar, completely covering the lemons with juice. You may need to press down on the lemons a few times to make sure the jar is full.
Close the lid and store in the refrigerator for at least two months before using.