Before starting, find a jar large enough to accommodate all of the lemons snugly — I used a 2-quart jar for my 8 lemons. To sterilize it, fill it with boiling water, leave for a minute, and then empty it. Allow it to dry out naturally without wiping it so it remains sterilized.

Wash the lemons and cut a deep cross all the way from the top to within ¾ inch from the base. Put a tablespoon of salt in the bottom of a 16 OZ pint-sized jar. Stuff each lemon with about 1 tablespoon of the salt (if lemons are small, use 2 teaspoons) and place in the jar. Push the lemons in tightly so they are squeezed together snugly. Put half tablespoon of salt over the top of the lemon. Repeat the process by putting a tablespoon of salt inside the second lemon, and then push the second lemon in tightly pushing them down hard so they're squeezed in tightly. Seal the jar and leave in a cool spot for at least a week.

After the initial period, remove the lid and press the lemons as hard as you can to squeeze out as much of the juice as possible. Add the lemon juice, and cover and seal the jar, transfer to the fridge, and leave for at least 4 weeks. The longer you leave them, the better the flavor