Wash and dry 4 to 6 lemons thoroughly
Cut each lemon into quarters lengthwise, keeping them attached at the base
Pack the cut lemons tightly into a clean sterilized jar
Add 1 to 2 tablespoons of coarse salt to each lemon
Press the lemons down firmly to release their juice
Add more lemon juice if needed so the lemons are fully submerged
Optional: add spices such as bay leaves, peppercorns, or coriander seeds
Seal the jar tightly
Store at room temperature for 3 to 4 weeks, shaking or turning the jar every few days
Once softened and preserved, transfer to the refrigerator
Use the peel as needed, rinsing off excess salt before using