1/2 cup kosher salt, more if needed, divided
9 lemons, scrubbed clean
Extra fresh-squeezed lemon juice, as needed
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3 sterilized wide-mouthed pint canning jars
Makes 9 lemons.
Put 1 tablespoon salt into each jar. For each lemon, cut off any protruding stem knobs and about 1/4 inch from the tip. Cut crosses in the lemons to within 1/2 inch of the bottom so that they are still joined as one, but quartered. Gently open them and sprinkle generously with salt.
Pack into sterilized jars, 3 to a jar, squishing them down so that juice is extracted. Add more lemon juice as needed to cover the lemons, leaving very little air space at the top and seal the jar.
Let the jars rest for 30 days, shaking them each day to distribute the juices throughout the jar. They don’t need to be refrigerated until they are opened. Use within 6 months.