6 – 7 lemons or meyer lemons, scrubbed
¼ cup kosher salt
Optional additional flavor enhancers: bay leaf, crushed red pepper, black peppercorns, sugar, oregano, thyme, cinnamon stick, star anise, rosemary
Run a pint-size glass jar through the dishwasher or place in pot of boiling water to sterilize.
Cut 4 of the lemons lengthwise into 6 wedges and remove the seeds. Put about 1 tablespoon salt in the jar and put 6 of the wedges on top. Press down on the wedges with a muddler or the handle of a wooden spoon to release some of the juices and compact them. Repeat in layers with remaining lemon wedges and salt. If using additional flavor enhancers use a little bit with each layer. Squeeze enough juice from the remaining lemons to cover the lemons in the jar. Close the jar tightly with lid.
Keep at room temperature for 4 weeks, inverting the jar about once a day to mix the salt and juice, and adding more fresh lemon juice as necessary to keep the lemons covered. After 4 weeks, they are ready to use but may need a slightly rinsing before use. They keep up to one year in the refrigerator.