Ingredients:
12 to 15 lemons
1/2 cup kosher salt

Preparation:
Cut 7 of the lemons lengthwise, almost into quarters, leaving them intact at one end. You can also slice them thin.
Using your fingers, stuff as much salt as possible inside the lemons, close them, and place in sterilized wide-mouth 2 quart jar. Squeeze the juice of at least 4 lemons into the jar. Allow to stand, half covered, at least 1 week on the counter, shaking the bottle each day, or until the peels sink with the weight of the salt in the jar. …