Wash and dry lemons. Cut off stem ends and quarter lemons lengthwise, leaving them attached at the base.

Open each lemon and sprinkle salt inside generously.

Place 1 tablespoon of salt at the bottom of a clean quart jar.

Pack salted lemons tightly into the jar, pressing down to release juices.

Add more salt between layers of lemons.

Seal jar and let sit at room temperature for 3-4 weeks, shaking daily.

After 3-4 weeks, store in the refrigerator.