4 lemons
1/3 cup kosher salt
1. Dip the lemons in almost boiling water for 45 seconds. Slice the lemons into quarters and place in a big bowl. Together with your fingers, totally combine with half of the salt.
2. Line the underside of a pint jar with salt, then tightly pack the lemon quarters into the jar, including extra salt with every layer. Attempt to go away as little air as attainable between the lemons and the jar lid (you need an anaerobic surroundings to forestall bacterial progress). Cowl the jar and let it sit in a cool, darkish place till the lemon skins turn into barely translucent, about 3-4 weeks. Over the course of the primary few days, repack the lemons day by day to assist maintain them submerged of their liquid. Preserved lemons might be stored within the fridge for as much as 6 months.
