Prep. Wash and scrub the lemons to remove any dirt from the skin. Score into quarters and fill each lemon generously with salt, rubbing it to coat each section.

Can. Squeeze the lemons into canning jars and sprinkle with another few tablespoons of salt. Fill the jar with lemon juice, making sure it covers the lemons completely. Loosely seal with the lid.

Preserve. Let sit on the counter for a week and then transfer to the fridge for an additional 2 weeks or until the skin is soft and can be easily punctured with a butter knife.

Use in sauces, marinades, with veggies, chicken, and fish.