Wash the lemons well and pat them dry. Slice the lemons thinly (about 1/4-inch thick) and stack them in a pint jar or container with a tight-fitting lid, sprinkling a generous serving of salt between each layer. Place in a cool, dark place and let sit for 2 weeks, shaking the container every couple of days to distribute the juices. The lemons
will be ready to eat after 1 week, and take on their "preserved" character
after 2 weeks.
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